Louise Cake

All time kiwi favourite and one of my earliest favourite cakes to bake as a teenager. Using our vanilla mix, and a raspberry chia jam with a meringue topping.

Instructions

Preheat oven to 180°C

Base Mix the base ingredients together and squish into a lined slice tin. Bake for 10 minutes then remove from the oven to cool for 5 minutes

Jam Blend all the filling ingredients together then pour over the base

Topping In a bowl beat the egg whites until they form stiff peaks. Add the sugar or warmed honey a little at a time, continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.

Spread coconut topping over the jam layer and bake for 15-20 minutes. Cool in the tin then remove and cut into squares. Enjoy!

Grab your vanilla mix HERE or check out our stockists page for a retailer near you)

	1 HGG Vanilla Baking Mix
	150g oil or melted butter
	2 tbl maple syrup or liquid sweetner
	1/2 cup desiccated coconut
	JAM
	2 cups frozen raspberries defrosted
	2 tbl chia seeds (you can also add tsp gelatin if you are not vegan, to give it more of jamy texture)
	1/2 lemon juiced
	1 tbl liquid sweetener
	1/2 tsp vanilla
	MERINGUE TOPPING
	3 egg whites (or chick pea liquid from a tin)
	1/4 cup of Xylitol OR you can use light honey.
	1 cup long thread (shredded) coconut

Prep Time

Cook Time

Ready Time

Level

Rating

Ingredients

Products

Vanilla - Gluten Free, Grain Free & Dairy Free

Leave a Reply Cancel Reply