I got this recipe from a New Zealand cookbook ‘100 Favourite Muffins and slices’ by Simon and Alison Holst. They call it Louise Cake. But given it’s not a cake, and I don’t know who Louise is, I have given it a more descriptive title. The rest of the recipe is straight from the book. This is a really delicious slice, and the base is super easy – no rolling out of dough, you just tip the crumbly mixture into a tray and press down. I’ve said it before and I’ll say it again, you can use any jam for this but I really don’t think you can beat doughnut jam.
Ingredients
Base
100 grams butter
120 grams / ½ cup sugar
2 egg yolks
1 tsp vanilla
340 grams / 2 cups plain flour
Filling
½ cup raspberry jam
Topping
2 egg whites
1 tsp vanilla
½ cup sugar
½ cup toasted coconut
Method
- Heat oven to 180 degrees C and line a slice tray with baking paper. To make the base place the butter and sugar in a food processor and beat until light and fluffy. Add the vanilla and egg yolks – place the whites in a clean bowl to use later for the topping. Add the flour and blend – the mix will be crumbly but don’t worry.
- Tip the base mix into the slice tray and press down evenly. Bake for 15 minutes.
- To make the topping beat the egg whites until thick and then beat in the vanilla. Add the sugar and continue to beat until peaks form.
- Remove the base from the oven and spread evenly with the jam – this is easier to do when the base is still hot and the jam is room temperature.
- Spoon the meringue over the jam and spread evenly. Use the back of the spatula to make little peaks in the meringue. Sprinkle with the coconut. Bake for about 15 minutes or until the meringue is crisp and lightly browned.
- Allow to cool completely, then slice in to squares.