Louise Cake is one of the good things in life, but it must be admitted there is louise cake, and then there is that other thing the Super Duper Louise Cake. The difference is that to make it super duper it needs real raspberries in it, and shredded coconut not just your common or garden desiccated coconut. This one is all luscious and drippy and you probably need a plate to eat it – no you really do need a plate to eat it. You could serve it for desert or for afternoon tea with friends, or you could have it for breakfast which is totally acceptable with goodies of this calibre.
It is going to be messy (see above) and crumbly and oh god would you just make it please.
The recipe comes from a great book from Taste Magazine called Taste Favourites.
Ready in 15 min (Isn’t that good!)
125g butter, 4tblsp caster sugar, 4 eggs separated, 1 and 3/4 cups of flour, 1 and 1/2 tsp of baking powder.
Cream the butter and sugar until pale and light. Beat in the yolks one at a time. Sift flour and baking powder together and add to butter mixture in three batches. When mixture becomes too dry to combine turn it out onto a clean work surface and gently knead it together with your hands (add a little bit of water if it doesn’t come together). Press it evenly into the bottom of a 19cm x 28 cm baking tray neatly lined with baking paper.
Spread the jam over the base and then place the raspberries over the top as well – I always add more than the recipe says.
Beat the egg whites in an a large clean bowl until stiff peaks form. Using a large metal spoon gently – really gently – fold in the sugar and coconut in several batches until just combined. Gently spread this meringue mix over the raspberries.
Bake at 180 degrees C for 40 min until the meringue is light but firm to the touch – you may need to loosely cover it with foil after about 25 min cooking time if the top is already browning. Cool on a rack and Cut into squares to serve.