Quick Summary: Ottolenghi Louise cake with plum and coconut is a New Zealand-inspired layer bake with a coconut biscuit base, a layer of fresh red plums, and a crisp almond meringue topping. You cream the biscuit batter and bake it, arrange plum segments on top, cover with almond meringue, and bake again at 355°F (180°C) until the meringue turns golden. It takes about 2 hours total and serves 10.
What is Louise cake?
Louise cake, or Louise slice, is a popular New Zealand cake made with raspberry or plum jam and a thin layer of coconut meringue topping. The cake was named after Queen Victoria's daughter, Princess Louise of England, and brought to New Zealand by British settlers.
Is Louise cake the same as Louise slice? They are the same, baked under two names, and ranked sixth in the "Top 10 favorite Kiwi recipes."
In New Zealand, it is traditionally cut into squares and served as a slice, while a round, layered version like this one is called a cake. Either way, the base, jam or fruit, and coconut meringue stay the same.
This Helen Goh and Ottolenghi version swaps the usual raspberry jam for fresh plums and adds toasted almonds to the meringue.
Why you'll love this recipe
- Three textures in one slice: a tender coconut biscuit, juicy roasted plums, and a crisp almond meringue.
- A famous Ottolenghi recipe: this Helen Goh and Yotam Ottolenghi cake puts an elegant spin on the classic New Zealand Louise slice.
- Straightforward to make: there is no resting or chilling between steps, so the cake comes together in one session.
- Made for celebrations: it is elegant enough for birthdays and special occasions, yet simple enough for a weekend bake.
- Flexible with fruit: swap red plums for apricots, peaches, nectarines, or cherries, or use jam to bake it year-round.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Butter: I always choose European-style unsalted butter. Bring it to the kitchen counter to soften for an hour before you start.
- Sugar: Use granulated sugar or replace it with caster sugar.
- Lemon zest: Opt for organic, untreated lemon and zest it with a Microplane.
- Eggs: Use large eggs at room temperature. Use an egg separator to separate the egg whites from the yolk.
- Flour: The recipe calls for all-purpose flour, the same as plain flour.
- Baking powder: Use fresh aluminum-free baking powder.
- Salt brings out the dessert's flavors.
- Shredded coconut adds texture and flavor to the cake. If desired, you can replace it with desiccated coconut.
- Milk: I prefer whole milk, but you can also use low-fat milk.
- Vanilla extract: Choose the most flavorful Madagascar Bourbon pure vanilla extract, or use an alcohol-free vanilla flavor.
- Red plums: Use seasonal, dark red plums that are ripe but not too soft. Replace fresh plums with the best stone fruits, such as apricots, peaches, nectarines, or cherries. However, avoid fresh berries such as strawberries, raspberries, and blackberries since they are too watery for this cake.
- Almonds: Use store-bought toasted flaked or sliced almonds or toast nuts in the oven at 300°F (150°C) for 10 to 15 minutes.
- White wine vinegar and cornflour make a stable meringue.
Equipment
- 9-inch (23 cm) springform pan with a removable base for easy unmolding
- Stand mixer with paddle and whisk attachments (or a hand mixer)
- Flour sifter for the dry ingredients
- Microplane or fine zester for the lemon zest
- Silicone spatula for folding and swirling the meringue
- Skewer or thin knife to test the biscuit for doneness
How to make Louise cake step-by-step
Step 1. Preheat the oven to 365°F (185°C). Butter and line the bottom and sides of a round 9-inch (23 cm) springform pan (with a removable base) with parchment paper.
Step 2. In a large bowl, sift the flour, baking powder, and salt, then set aside. In a small, separate bowl, mix the vanilla extract with milk.
Step 3. To make the biscuit, place softened butter, sugar, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Cream butter and sugar at medium-high speed until smooth and homogeneous.
Step 4. Add large egg yolks, one at a time, and mix until combined. Add shredded coconut and mix well. Lower the mixer speed and gradually add the dry ingredients to the main mixture, alternating with the milk and vanilla mixture.
Step 5. Pour the cake batter into the prepared tin and smooth the top with a rubber spoon.
Step 6. Bake the cake for 25 minutes. Check for doneness with a skewer or knife blade: the cake base is ready if the skewer or knife blade inserted into the center comes out clean. Let the biscuit cool in a pan.
Step 7. Wash and dry plums. Cut each plum vertically in half and remove the stones. Slice each half into four parts, eight segments per plum and 40 segments in total.
Step 8. Increase the oven heat to 390°F (200°C).
Step 9. Arrange plum segments on the biscuit base with the cut side down in a circular pattern. Don't overlap the fruit; otherwise, it will make the cake's buttery base watery.
Step 10. To make the meringue, use a stand mixer with a whisk attachment to beat the egg whites and salt at medium-high speed until soft peaks form. Gradually add the sugar and whisk on high speed until stiff peaks form, and the meringue becomes glossy. Add vanilla extract, vinegar, and cornflour to the meringue mixture and whisk again. Finally, add toasted flaked almonds and gently mix with a silicone spatula.
Step 11. Spoon the meringue over the plums. Use a spatula to swirl the meringue to get rough waves, curls, and peaks.
Step 12. Bring the cake to the middle rack of the oven. Immediately reduce the oven temperature to 355°F (180°C) and bake for 35 minutes, until the meringue forms a slightly golden brown crust.
Step 13. Remove the cake from the oven and let it cool, still in the cake pan, for at least 30 minutes.
Step 14. Unmold the cake and peel off the paper from the sides. Let the cake cool down completely before serving.
Expert tips
- For the best results, use a springform cake tin with a removable bottom to make cake removal easier. Alternatively, use an adjustable cake ring.
- If you use small plums, cherries, or other smaller stone fruit, quarter each fruit.
- Watch out for the color of the meringue crust while baking.
Recipe variations
- Biscuit: To make a chocolate-coconut biscuit, replace 2 ½ tablespoons (20 g) of all-purpose flour with the same amount of cocoa powder.
- Fruits: Use frozen or fresh unpitted fruits. Or choose raspberry jam filling instead of fruit to make the cake year-round.
- Flavorings: Switch flaked almonds for shredded coconut while making the meringue topping.
Storing & freezing
Store the Louise cake in an airtight container in the refrigerator for 3 to 5 days. However, the meringue top may start softening after the first day.
Can you freeze Louise cake? You can freeze the Louise cake for up to one month, but the meringue layer on top will lose its texture.
Recipe FAQ
What is Ottolenghi Louise cake?
It is Yotam Ottolenghi and Helen Goh's take on the classic New Zealand Louise slice, made with a coconut biscuit base, fresh plums, and an almond meringue topping instead of the traditional raspberry jam and plain coconut meringue.
Who is Louise cake named after?
Louise cake was named after Princess Louise, one of Queen Victoria's daughters, and the recipe was brought to New Zealand by British settlers.
Can you use jam instead of fresh plums?
Yes. Swap the fresh plums for raspberry or plum jam to make this Louise cake all year round when stone fruit is out of season.
What plums are best for Louise cake?
Use seasonal dark red plums that are ripe but still firm. You can also use apricots, peaches, nectarines, or cherries, but avoid watery berries like strawberries and raspberries.
Can you make Louise cake in advance?
Yes. Store it in an airtight container in the refrigerator for 3 to 5 days, though the meringue top softens after the first day, so it is best enjoyed fresh.
Can you omit coconut in the recipe?
Yes, omit the coconut if you are not a fan; the biscuit base will still hold together.
Can you make this cake gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make a gluten-free Louise cake.
Love plum desserts? Try these next!
- Fresh Fruit Cake
- Plum Frangipane Tart
- Spiced Plum Pavlova
- Or browse all the cake recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Louise Cake With Plum And Coconut
Ottolenghi Louise cake with plum and coconut is a twist on the New Zealand Louise slice, made with a coconut biscuit base, juicy red plums, and an almond meringue topping. It is easy to make and perfect for birthdays and special occasions.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: New Zealand
Ingredients
For the cake:
- 4.4 oz (125 g) softened unsalted butter
- ⅓ cup + 2 tablespoons (100 g) granulated sugar
- 1 teaspoon lemon zest
- 3 large egg yolks, room temperature
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 pinch of salt
- 3 ½ tablespoons (20 g) shredded coconut
- ⅓ cup (80 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 5-6 medium red plums
For the meringue:
- 2.8 oz (80 g) toasted flaked almonds
- ⅔ cup + 1 tablespoon (180 g) egg whites, room temperature (see note #1)
- 1 pinch of salt
- 1 cup + 1 ½ tablespoons (245 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ⅓ teaspoons white wine vinegar
- 1 ⅓ teaspoons cornflour
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 365°F (185°C). Butter and line the bottom and sides of a 9-inch (23 cm) round springform pan with parchment paper.
- In a large bowl, sift the flour, baking powder, and salt, then set aside. In a small, separate bowl, whisk together the vanilla extract and milk.
- To make the biscuit, place softened butter, sugar, and lemon zest in the bowl of a stand mixer. Beat at medium-high speed until the sugar and butter mixture is smooth.
- Add egg yolks, one at a time, and mix until combined. Add shredded coconut and mix well. Lower the mixer speed and gradually add the dry ingredients to the principal preparation, alternating with the milk and vanilla mixture.
- Pour the cake batter into the prepared cake pan and smooth the top with a spoon. Bake for 25 minutes. Check for doneness with a skewer or knife blade: the cake is ready if the skewer or the knife blade inserted into the center comes out clean. Let the cake cool in the pan.
- Wash and dry plums. Divide each plum vertically into halves. Discard stones and then slice plum halves into four parts. You will get 8 segments per plum, for a total of 40.
- Increase oven heat to 390°F (200°C). Arrange plum pieces on top of the biscuit, close together, cut side down. Don't overlap the fruit; otherwise, the middle layer of the cake will become watery.
- To make the meringue, whisk the egg whites and salt on medium-high speed for one minute, until soft peaks form. Gradually add the sugar, whisking at high speed until the meringue becomes stiff and glossy.
- Add vanilla, vinegar, and cornflour and whisk again. Add toasted flaked almonds and gently mix with a rubber spatula.
- Distribute the meringue over the plums. Use a spatula to swirl the meringue to get rough waves, curls, and peaks.
- Bring the cake to the oven. Immediately lower the oven temperature to 355°F (180°C) and bake for 35 minutes until the meringue gets a slightly brown, hard crust.
- Remove the cake from the oven and let it cool, still in the cake pan, for at least 30 minutes. Unmold the cake and peel off the paper from the sides. Let the cake cool down completely before slicing.
Notes
- 180 g egg whites are approximately equal to 3 ½ whole large chicken eggs (eggshell removed).
- For the best results, use a springform pan with a removable bottom to make removing the baked cake easier. Or use an adjustable cake ring.
- Watch out for the color of the meringue crust while baking.
Nutrition
- Serving Size: 1 slice
- Calories: 374
- Sugar: 39.1 g
- Sodium: 157 mg
- Fat: 17.2 g
- Saturated Fat: 8 g
- Carbohydrates: 51.2 g
- Fiber: 1.7 g
- Protein: 6.8 g
- Cholesterol: 91 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from Ottolenghi. It was originally published on September 06, 2018. The recipe has been revised to include improved content and photos.
Mindy Fewless says
This is sooo good!!! The merengue looks perfectly cooked too!
Irina | Baking Like a Chef says
Mindy, thank you!:)
Beth Pierce says
What a savory dessert! A restaurant worthy recipe, indeed! Can't wait to have this after dinner tonight!
Irina | Baking Like a Chef says
Thank you so much Beth! Have a nice and taste evening!:)
Lisa says
I would spread plum jam on top of the biscuit, right underneath the plums in order to make them stick better to the biscuit, and to prevent them from soaking the biscuit.
Irina Totterman says
Hello Lisa, Thank you so much for your feedback and for trying the plum cake! Adding a layer of plum jam is a great idea. It would add extra flavor and help keep the biscuit from getting soggy. I love hearing creative tips like this. Thanks again for sharing your thoughts and rating the recipe!
Tammy says
Wow this is so beautiful! I don't think I've ever had anything quite like it but I would love a slice of this beauty!
Irina | Baking Like a Chef says
Thank you Tammy! I would easily make this cake for you, but it seems you live quite far away from me...:)
Pina says
Plum and almond are a beautiful combination together! What a delicious cake for this time of the year!
Irina | Baking Like a Chef says
Pina, I agree with you. It is a summery dessert with a great fruit/nut combo.
Tayo says
This looks amazing! I can't wait to try this during an event I have coming up. Thanks for sharing!
Irina | Baking Like a Chef says
Tayo, treat yourself and your guests with this deliciousness! Enjoy!:)
Tatiana says
Oh I LOVE LOVE plums! Your cake looks very nice and is 100% pleasing to my family. An incredible recipe to try!
Irina | Baking Like a Chef says
Thank you Tatiana! You will love it! No doubt!:)
Bintu | Recipes From A Pantry says
I can definitely see this cake going down a treat in my house - my hubby and kids would certainly love it. Might have to give it a try.
Irina | Baking Like a Chef says
Bintu, just let me know who the cake turns out! Happy baking!
Alison says
I've seen many meringue pie recipes, but never a meringue cake! This looks so yummy and original.
Irina | Baking Like a Chef says
Thank you so much Alison!
Suzy says
This dessert sounds so good! I love how you used seasonal fruit and that meringue topping is just perfect!
Krissy Allori says
This looks very intriguing. I can't wait to try it!
Irina | Baking Like a Chef says
Krissy, happy baking and enjoy!
Natalie says
This cake looks and sounds so delicious! Perfect for the weekend!
Irina | Baking Like a Chef says
Natalie, it is true! This cake is perfect for a weekend! Enjoy!:)
SHANIKA says
This Cake looks so delicious! The layers and filling looks so good! YUM!
Irina | Baking Like a Chef says
Shanika, this cake is one my favorite cakes! Each slice is a beauty!
Liz says
I want to make this cake, but I’m no clear on the directions starting on numeral 7; so the cake has to be cooked completely and then layer plum and bake again at 390 and bake it for a third time with the meringue. Will this make the cake dry?
Irina Totterman says
Hello Liz, you will bake the cake, then layer the plum slices and meringue. Then, bake for the second time. The cake layer itself is dry, but due to the plum juices, it will be soaked a bit. Just make this cake; it is the best! Trust me! Happy baking!!
Mat says
There is a chocolate meringue cake that I make similar to this and it's amazing. Even though it's baked twice, it moist and tasts so good. I look forward to baking this cake in the Australian summer for my family. Love Ottolenghi's recipes, thank you for sharing.
Irina Totterman says
Hello Mat, Thank you for your interest in the recipe and for the chocolate meringue idea. It will perfectly pair with cherries! Happy baking!
Wendy says
I am going to make this cake this week and I am wondering what do you mean by cornflour?
Irina Totterman says
Hello Wendy, By cornflour, I mean cornstarch (the fine white powder used for thickening sauces and fillings). If you're in the UK, Australia, or New Zealand, it's called cornflour. I hope you enjoy making the cake!
Dawn Barca says
“Cornflour” - is that the same as cornstarch? Which is a fine powder. Or cornmeal? Which is granular. My daughter wants this for her birthday cake and I want to be sure it’s a success! Thank you!
Irina Totterman says
Hello Dawn, Yes! In this recipe, cornflour means cornstarch, a fine, white powder, not cornmeal or finely ground corn flour. So please use cornstarch, which is a very fine powder. Do not use cornmeal, as it will give the cake a completely different texture. I hope your daughter has a wonderful birthday!