This is my Louise Cake Slice where the flavours are magical and the sunshine appears when you eat it. It has a buttery coconut base, a thick raspberry chia jam centre and a dreamy coconut meringue on top. What else could be better? Nothing, I say, nothing! Let's bake.
I have no idea who Louise is. How come she gets to take the glory for one of the most divine slices of all time. Let's call this one 'The Naomi Slice' instead! I'll let you be the judge. This recipe is from the Whānaukai Cookbook and it will forever be one of my favourites.
A similar recipe to try:
Did you ever wonder what a Louise Slice would be like if it had a kōhia (passionfruit) flavour? So did I and that is why I made this Passionfruit and Lemon Meringue Slice. It is simply glorious.
Videography and photography by Sarah Henderson.
Louise Cake Slice Ingredient Tips:
- Butter: Salted pata (butter) is better in my humble opinion because of the deep flavour but unsalted works.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- White sugar: I prefer huka one (caster sugar) in this recipe because of its gentle flavour which compliments the lemon and raspberries.
- Flour: High grade or plain flour can be used here.
- Raspberry Jam: My speedy Chia Seed Raspberry Jam is perfect in this recipe because it is bright and not too sweet.
- Lemons: Use fresh rēmana (lemons) for this slice so the kiri (zest) can be used in the base and the wai (juice) in the jam.
- Coconut: I prefer desiccated in the base and meringue as it keeps the texture delicate but if you prefer shredded, go for it.
EXPERT ADVICE:
Take the time to whip the pata (butter) and huka (sugars) for the specified time. This will ensure a nice rise in the slice and give the sugar time to dissolve into the butter.
I use Swiss Meringue in this recipe as it keeps its shapes when baked. The process is to heat the kahu hēki (egg whites) and huka one (caster sugar) in a bowl sitting over a pot of simmering water. The huka (sugar) is dissolved and the kahu hēki (egg whites) are partially cooked from the heat. It is then whipped into a thick, glossy merenge (meringue).
When you are making the Swiss Meringue make sure the bottom of the bowl is not touching the simmering water. The goal is for the steam to gently heat the kahu hēki (egg whites), not the simmering water.
STEP BY STEP INSTRUCTIONS FOR THE LOUISE CAKE SLICE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Pre-heat the oven to 170 °C,.
2. Prepare the Tin:
Line a 20 x 30 cm tin with high sides with baking paper.
3. Whip the Ingredients:
Add pata kūteretere (softened butter) and huka one (caster sugar) to a medium bowl and whip on high for 5 minutes.
The mixture is ready when it is pale colour and fluffy in texture.
Add in the tōhua hēki (egg yolks), wanira (vanilla), tote (salt) and grate in the kiri rēmana (lemon zest).
Whip for another 2 minutes on high until everything is light and fluffy.
4. Add the Dry Ingredients:
Add the puehu kānga (cornflour) and puehu parāoa (flour) in to the butter mixture.
Mix well with a spatula until it all comes together.
5. Press it in to the Tin:
Add into the prepared tin, press it evenly with your hands or a spatula until flat.
6. Bake the Base:
Bake for 20 minutes until it is golden.
As the base bakes, make the chia jam.
7. Make the Chia Raspberry and Lemon Jam:
Make the Chia Seed Raspberry and Lemon Jam as per instructions.
8. Unite the Base and Jam
As soon as the base comes out of the oven, spread the tiamu (jam) all over the base and allow it to the thicken from the heat.
Leave it to the side as you make the merenge (meringue).
9. Heat the Water for the Meringue Topping:
Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
Take a heatproof bowl and sit it on top of the pot of simmering water. The bottom of the bowl must not touch the water.
10. Add the Egg Whites and Sugar:
Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl. Continuously whisk the mixture until it warms the mixture in the bowl.
If you are using a sugar thermometer bring the mixture to 45-50 °C. Otherwise you can keep it on the heat until it is warm to touch and the sugar is smooth when you rub it between your fingers. When the mixture is loose and runny, it is ready.
11. Whip the Egg Mixture:
Once it is ready, remove it from the heat and begin to whip on medium to high speed for 5 minutes or until you have reached stiff peaks.
12. Add the Coconut:
Fold through the kokonati pūtī (desiccated coconut) and spread or pipe it on top of the delicious jam.
13. Bake the Slice:
Return the slice to the oven and bake for 20 minutes until the meringue is toasted and set.
Allow to cool completely before slicing.
You are in for such a special eating experience.
Storing the Slice:
I prefer to keep this in a sealed container in the fridge for up to 5 days however this slice never lasts this long in our whānau (family).
Take a close look at these divine
Slice Recipes
A delicious hand held piece of aroha (love) in a few simple steps.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Louise Slice - Keke Rahipere me te Kokonati
Ingredients
Biscuit Layer - Paparanga Pihikete
- 170 g pata kūteretere (softened butter)
- ½ C (110 g) huka one (caster sugar)
- 2 tōhua hēki (egg yolks, reserve the egg whites for the topping)
- 1 teaspoon wanira (vanilla)
- Kini tote (pinch of salt)
- Kiri rēmana (Lemon zest, of 1 lemon)
- ¼ C (30 g) puehu kānga (cornflour)
- ½ C (40 g) kokonati pūtī (desiccated coconut)
- 1 C (150 g) puehu parāoa noa (plain flour)
Chia Raspberry Jam - Tiamu Rahipere Chia
- 1 quantity raspberry chia jam - tiamu rahipere chia
Meringue Topping - Paparanga Tāhungahuna
- 3 kahu hēki (egg whites)
- ¾ C (165 g) huka one (caster sugar)
- ½ teaspoon kirīmi tāta (cream of tartar)
- 1 ¼ C (100 g) kokonati pūtī (desiccated coconut)
Instructions
Preheat the Oven:
- Pre-heat the oven to 170 °C.
Prepare the Tin:
- Line a 20 x 30 cm tin with high sides with baking paper.
Whip the Ingredients:
- Add pata kūteretere (softened butter) and huka one (caster sugar) to a medium bowl and whip on high for 5 minutes. The mixture should be a pale colour and fluffy in texture.
- Add in the tōhua hēki (egg yolks), wanira (vanilla), tote (salt) and grate in the kiri rēmana (lemon zest). Whip for another 2 minutes on high.
Add the Dry Ingredients:
- Add the puehu kānga (cornflour) and puehu parāoa (flour). Mix well with a spatula until it all comes together.
Press it in to the Tin:
- Add into the prepared tin, press it evenly with your hands or a spatula.
Bake the Base:
- Bake for 20 minutes until it is golden. As the base bakes, make the chia jam.
Make the Chia Raspberry and Lemon Jam:
- Make the Chia Seed Raspberry and Lemon Jam as per instructions.
Unite the Base and Jam
- As soon as the base comes out of the oven, spread the tiamu (jam) all over the base and allow to the thicken from the heat. Leave to the side as you make the merenge (meringue).
Hea the Water for the Meringue Topping:
- Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
- Take a heatproof bowl and sit it on top of the pot of simmering water. The bottom of the bowl must not touch the water.
Add the Egg Whites and Sugar:
- Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl. Continuously whisk the mixture as it warms in the bowl.
- If you are using a sugar thermometer bring the mixture to 45-50 °C. Otherwise you can keep it on the heat until it is warm to touch and the sugar is smooth when you rub it between your fingers. The mixture will be loose and runny.
Whip the Egg Mixture:
- Once it is ready, remove the heat and begin to whip on medium to high speed for 5 minutes or until you have reached stiff peaks.
Add the Coconut:
- Fold through the kokonati pūtī (desiccated coconut) and spread or pipe it on top of the delicious jam.
Bake the Slice:
- Return to the oven and bake for 20 minutes.
- Allow to cool completely before slicing. You are in for such a special eating experience.
Storing the Slice:
- I prefer to keep this in a sealed container in the fridge for up to 5 days however this slice never lasts this long in our whānau (family).
Judith Chalmers
Best receipe ever. Made this just so good. Everybody needs to buy her book. It’s amazing
Naomi Toilalo WhānauKai
Woo hoo Judith - so glad you have made it! Thank you for your awesome support!
Judith Chalmers
Great receipts in her book. Love them
Naomi Toilalo WhānauKai
Thank you Judith - you make me so happy! Ngā mihi e hoa!
Kelz
Talk about delicious! I did use boysenberries as couldn't find raspberries, and still so reka! Also, the whanau absolutely loved it, will defs make again (with rasp this time lol).
Kia pai to mahi!
Naomi Toilalo WhānauKai
Yes Kelly, that is so wonderful to hear. I love the idea of it with boysenberries though, that sounds delicious! E mihi ana!
Janina
Made this beautiful slice twice this week! Thank you for the recipe! Stunning 🤩
Naomi Toilalo WhānauKai
Yessss! I love to hear that - I am so glad you are enjoying it!
Tyler Blades
Oh my word! I made this for a family gathering and it got demolished! Came home and made some more so hubby and I can have it to ourselves! Sooooo good.
Naomi Toilalo WhānauKai
Oh Tyler, I thought I had replied to you but it didn't come up! This story made me smile from ear to ear, the fact that you went home and made some again was just so amazing. Thank you for the awesome feedback!
Chelsea
Absolutely delicious! I didn’t have raspberries so ended up roasting some plums and making a chia seed jam from them. The base is so moreish - not dry like a lot of slice bases.
Looking forward to making it again with the original raspberry jam; very scrummy!
Naomi Toilalo WhānauKai
Ohhh that is so cool! So, how did the chia jam go with plums? Did it still thicken well? I love that idea - I feel like I am learning so much from reading your reviews, you are so clever. E mihi ana Chelsea - thank you for your amazing feedback.