A real kiwi classic, Louise slice is delicious and impossible to turn down!
Whether you call it Louise slice or Louise cake, one thing is for sure – it’s a winning combination of shortbread, raspberry and coconut.
This fantastic dessert brings together a number of fantastic textures and flavours and can be served by itself (with a cup of tea on the side) or with a generous dollop of whipped cream.
This particular recipe is easy to make, keeps well and is a real crowd-pleaser. Because of this, Louise cake is an afternoon tea staple in Aotearoa.
You’ll notice the ingredients are easy to find and available right around the world, so regardless of where you’re based, you’re able to enjoy a taste of New Zealand.
The Origins of Louise Cake
It is likely that the recipe for Louise cake would have been brought to New Zealand by the original British settlers. Believed to have been created to celebrate the wedding of Princess Louise (one of Queen Victoria’s daughters), it quickly became a popular dessert in Aotearoa.
Originally served on a cake base, the modern version is often closer to a slice (as this one is).
The terms Louise cake and Louise slice are used interchangeably now and generally reference a similar recipe.
Top Tips When Making Louise Slice
The recipe requires you to beat softened butter and sugar together to make the base. Though this can be done with a hand beater, we really recommend pulling your cake mixer out. To get a light base, you’ll want to cream the butter a sugar mixture well.
Beating the egg whites well ensures a light and fluffy coconut layer.
Once you’ve beaten air into your mixture and have added your sugar, be gentle whilst folding the coconut and vanilla in – you don’t want to lose all of the air you’ve just added in.
When your Louise slice is made, you’ll want to cut it into generous portions and store it in an airtight containers ready for the week ahead.
Enjoy this fantastic taste of New Zealand!
- 120g butter, softened
- Up to 3/4 cup caster sugar or raw sugar (to taste)
- 2 large egg yolks
- 1¾ cup standard grade flour
- 1½ tsp baking powder
- 3 large egg whites
- Up to ¼ cup caster sugar (to taste)
- 1 cup desiccated coconut
- 1 tsp vanilla paste/extract
- 2/3 cup raspberry jam
- Preheat oven to 170°C.
- Grease and line a 30cm x 20cm tin with baking paper.
- Cream softened butter and sugar together, until light and fluffy.
- Beat in one egg yolk at a time, mixing well between each addition.
- Add standard flour and baking powder.
- Mix well until the base resembles fine breadcrumbs.
- Turn mixture out into lined tin and press down to form an even base.
- Bake for 10 minutes before removing from the oven to cool for 5-10 minutes in the tray.
- Turn the oven up to 180°C.
- Beat egg whites until they form stiff peaks.
- Whilst beating, gradually add sugar. Do this slowly until the sugar has been incorporated and the mixture is thick and glossy.
- Gently fold in vanilla paste and coconut. Then reserve the mixture.
- Use a spatula to spread raspberry jam over the base which has been cooling.
- Place spoonfuls of the coconut/egg topping over the jam layer and gently spread it using your spatula.
- Bake for an additional 20-25 minutes.
- Allow Louise cake to cool slightly in the tin then place on cooling rack. When completely cool, cut into squares.
Should you wish, you're able to substitute raspberry jam for another flavour of your choice. It's hard to beat a classic but if you'd like something different, we recommend trying plum or feijoa and ginger jam.
The sugar quantities in this recipe a suggestion. We prefer to use slightly less than the recipe suggests.
This Louise cake is delicious served for morning or afternoon tea. Enjoy!
This recipe has been adapted from Chelsea Sugar.
Nutrition InformationYield 21 Serving Size 1
Amount Per Serving Calories 176Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 102mgCarbohydrates 27gFiber 1gSugar 16gProtein 3g