Louise Cake (slice) Recipe

Louise Cake Recipe a New Zealand (kiwi) tradition of a shortbread base, with raspberry jam filling and coconut meringue topping.

Shining Stars parents enjoyed this as a morning tea treat for our Valentines Day celebrations.

Here's my version (that I bake in a large rectangle non-stick pyrex pan)






Louise Cake (slice)
125 g butter
1/3 cup sugar
2 eggs (separate yolks from whites)
1/2 teaspoon baking powder
2 cups flour
1/2 cup raspberry jam (or your favourite berry jam)
1/2 cup sugar (for meringue topping)
1/4 teaspoon salt
1 cup coconut

Method
Preheat oven to 180 C.
Cream together the butter and first measure of sugar.
Separate eggs and add the yolks only to your creamed butter mixture. Sift together the flour and baking powder, add to butter mixture and mix well.  Press well into a sponge roll pan - the warmth of your hands when pressing will help the mixture settle into the pan (I use a non stick oblong pyrex baking dish).  Put your dish into the refrigerator for 10 minutes (this helps to set the mixture a little before the next step).  Spread with jam. Beat egg whites until stiff, add sugar and salt and continue beating until it goes glossy.  Fold in coconut. Spread on top of jam. Bake for 30 minutes or until the meringue topping is golden.  Wait until the slice is very cool before cutting into squares.