Here’s my quick version of a New Zealand classic – something that my Nana and mum both had in their baking repertoire. My youngest son loved it and I often baked this for a lunchbox homemade treat.
- 100g butter
- 1/4 cup sugar
- 2 eggs, seperated
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup raspberry jam ( or your favourite flavour)
- 1/2 cup sugar
- 1/2 cup coconut
Melt the butter in a large pot- stir in the first measure of sugar. Add the egg yolks only to the pot and mix until well combined.
Sift the flour and baking powder into the pot and mix to combine.
Spread this mixture into a 20 x 30cm sponge roll tin that you have lined with baking paper.
Spread the jam over the base – I usually warm the jam up to make it easier to spread.
Beat the egg whites until stiff. Mix in the second measure of sugar and the fold in the coconut.
Bake at 180°c for 25-30 minutes or until golden on the top. Cut into squares while still warm.
A soft cake base with a layer of jam, and a topping of crunchy coconut meringue – a delicious slice that deserves a comeback!
Happy baking xx
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