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Louise cake: photo of the dish
Illustrative photo: Stephen A'Court — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Louise cake

Small New Zealand cake with a shortbread base, topped with raspberry jam and crowned with a soft coconut topping. It is very common at afternoon teas and family gatherings.

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Ingredients

Ingredients

Pâte

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a square tin about 20 cm wide.
  2. Mix the flour, sugar, baking powder and salt, then work in the cold butter cut into cubes, rubbing with your fingertips.
  3. Add the egg and gather the dough without overworking it, then press it into the bottom of the tin.
  4. Spread the raspberry jam over the shortbread base, leaving a thin border.
  5. Mix the coconut, icing sugar and beaten egg to form a soft topping, then spread it over the jam.
  6. Bake for 25 to 30 minutes, until the top is golden. Let it cool before cutting into squares.

Variations and tips

Almond version. Add the flaked almonds on top of the topping before baking for more crunch.

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Original Ecomely recipe.