Louise Slice

4 Sep

This is a very traditional kiwi treat.  You will find this slice in any good cafe in New Zealand.  I am always surprised how easy it is to make when it looks so complicated.  A guy at my work reminded me of this slice when he was reminiscing about his granny’s baking back in New Zealand.  I think he will be surprised when I bring him some of mine to try.  I hope it is good as he remembers.

Ingredients:

Base:

  • 100g softened butter
  • ½ cup sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 cup self-raising flour
  • 1 cup plain flour

filling:

  • ½ cup berry jam

Topping:

  • 2 egg whites
  • 1 tsp vanilla
  • ½ cup sugar
  • ¾ cup desiccated coconut

Oven: Preheat to 160.C

Method:

Line a large loose bottom slice tin with baking paper.

Place the softened butter and the sugar into a food processor and mix.  Separate the eggs and add the yolks and vanilla to the mixture in the food processor.  Then add all the flour and mix until crumbly.  Tip the crumbly mixture into the slice tin and press down till you get a flat surface.  Bake the base for 15 minutes.

While the base is cooking, beat the egg whites and vanilla until frothy with an electric hand beater.  Then add the sugar and beat until the tips of the peaks turn over when the hand beater is lifted from them.  Gently fold the coconut through the meringue being careful not to remove any air from the mixture.

Remove the base from the oven and spread the jam evenly over the hot partially cooked base.

Dollop the meringue over the jam and then lightly spread out using a flat knife.

Place back into the oven for a further 15 minutes or until the meringue is slightly brown and looks crisp.

Comments:

I had just sourced from my local supermarket some yummy NZ jam and it was rhubarb and red berry.  Sounds delicious doesn’t it.  Well it sure is, so I used it in this recipe.  In New Zealand I used to use the coconut shreds but unfortunately I am unable to find them here in Singapore.  They just give a bit more bite and texture to the slice but it is still good with the normal desiccated coconut.

Adapted from: Every good New Zealand cookbook that I have read.

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