Louise Cake - Quick & Easy

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is often less expensive.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: strawberry jam

Fruit preserves can be lower in sugar, and strawberry jam is usually cheaper.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded wheat

Almond flour is lower in carbs, while shredded wheat is often more affordable.

Preheat the oven to 70°C (150°C with a fan, 340°F).

Grease and line an 8-inch (20 cm) square cake tin.

In a food processor, combine 175 g of flour, 4 g of baking powder, and 100 g of caster sugar and pulse to combine.

Add 90 g of softened butter to the mixture and pulse until mixed in.

Break 1 medium egg yolk and add it to the mixture, pulsing until it forms a coarse breadcrumb-like texture.

Spread the shortbread mixture evenly in the prepared cake tin, pressing it down with the back of a spoon.

Bake the shortbread base for 10 minutes, then remove from the oven and let it cool slightly.

Increase the oven temperature to 180°C (160°C with a fan, 350°F).

Spread 120 g of raspberry jam evenly over the cooled shortbread base.

In a mixing bowl, whisk 2 medium egg whites until they reach stiff peaks.

Gradually add 50 g of caster sugar to the egg whites while whisking until very stiff and shiny.

Fold in 75 g of desiccated coconut and 5 ml of vanilla extract into the meringue mixture.

Spread the meringue mixture over the raspberry jam, ensuring it reaches the corners of the tin.

Bake in the oven for 15 to 20 minutes until the meringue is nicely colored on top.

Remove from the oven and let it cool completely in the tin before removing it.

Cut into 16 pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens