- Advertisement -
Ingredients
- 125g butter
- 1/3 cup sugar
- 2 eggs plus 1 extra egg white
- 1/2 teaspoon baking powder
- 2 cups flour
- 1/2 cup raspberry jam
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 cup shredded coconut
Method
Preheat oven to 170 C.
Beat butter and 1/3 cup of sugar until pale and creamy. Separate eggs and add yolks to the butter mixture and mix well. Sift flour and baking powder together, add and mix well. Press the mixture evenly into a lined 28 x 18cm slice pan.
Spread the base with jam. Beat egg whites until stiff, add sugar and salt and continue beating until it goes glossy. Fold in coconut. Spread meringue on top of the jam.
Bake for 30 minutes or until meringue is coloured and firm.
Louise Cake came out really well, will be making again :)
Helen
could I please have the recipe for Lemon Meringue slice that you gave over radio live home and garden show 4/10/2014
Thanks
Can never get the meringue topping dry and crispy?? Someone said not to use fan bake
Sarah to get the topping dry and crisp I think it should be cooked long and slow. Make sure you don’t go over 170 C and don’t cook the slice too high up in the oven.
If, as I do, you find traditional Louise cake a little too sweet, why not try substituting lemon curd for the raspberry jam. Lemon Louise is a firm favourite in our household, the lemon adding a refreshing tang to balance the intense sweetness of the meringue topping.
So, clearly, the seeing of John is really the only thing that makes sense.
In the Rider-Waite illustration of the card, the Six of Swords depicts a man paddling a
boat across an ocean, toward two hilly, green islands.
Actually, the logic of the sentence requires this
interpretation.
You can use Apricot jam instead of Raspberry, and tastes just as good.
Fresh raspberries added to/instead of the jam is divine
I am going to make this one day very soon. Love Louise slice/cake.