Ottolenghi Louise cake with plum and coconut is a twist on a famous, beloved treat - the New Zealand Louise slice. It is a gorgeous cake with a coconut-based biscuit covered with juicy plums and a lovely almond meringue. You don't want to miss the plum season to treat yourself.
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.
Often called Louise cake slice, it is rated the sixth in the "Top 10 favorite Kiwi recipes."
Louise cake recipe
This Louise cake, loaded with juicy summer plums, is elegant and tasty, perfect for birthdays and other special occasions.
The cake recipe is straightforward and is easy to follow. There is no resting or cooling time between steps, which makes baking quick and enjoyable.
Finally, this Helen Goh and Yotam Ottolenghi cake with plum and meringue combo creates a terrific flavor combination.
If you like plums, include plum-baking goodies on your baking calendar, whether it is plum frangipane tart or plum Pavlova.
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 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 enhances the flavors of the dessert.
- 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 if desired.
- Vanilla extract: Choose the most flavorful Madagascar Bourbon pure vanilla extract, or replace it with an alcohol-free vanilla flavor.
- Red plums: Use seasonal dark red plums, 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 are used for making stable meringue.
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 flour, baking powder, and salt with a flour sifter and place 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 principal preparation, alternating with 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. Divide each plum vertically into halves and discard 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 buttery base of the cake watery.
Step 10. To make the meringue, use a stand mixer with a whisk attachment to beat egg whites and salt at medium-high speed until soft peaks. Gradually add sugar and whisk at 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. Distribute the meringue on top of 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 lower the oven temperature to 355°F (180°C) and bake for 35 minutes until the meringue turns into 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 the paper from the sides of the cake. Let the cake cool down completely before serving.
Expert Tips
- For the best results, use a springform cake tin with a removable bottom to facilitate cake removal. 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 fruits to make the cake all year round.
- Flavorings: Switch flaked almonds with shredded coconut while making the meringue topping.
Storing and freezing
Store the Louise cake in an airtight container in the refrigerator for 3 to 5 days. However, the top of the meringue 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
Omit coconut if you aren't its fan.
You make a gluten-free Louise cake by substituting all-purpose flour with gluten-free flour.
Love cakes? Try these next!
- Ottolenghi carrot cake
- Cake Sans Rival
- Black Forest cake
- Fresh fruit cake
- 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
Louise cake is an Ottolenghi twist on the New Zealand Louise slice. It is made with a coconut-based biscuit covered with juicy plums and topped with a lovely almond meringue.
- 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 the sides of a round 9-inch (23 cm) springform pan with parchment paper.
- In a large bowl, sift flour, baking powder, and salt using a flour sifter, and place aside. In a small separate bowl, mix the vanilla extract with 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 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's blade inserted into the center comes out clean. Let the cake cool in the pan.
- Wash and dry plums. Divide each plum vertically in halves. Discard stones and then slice plum halves into four parts. You will get eight segments per plum and 40 segments in total.
- Increase oven heat to 390°F (200°C). Arrange plum pieces on top of the biscuit, close to each other, and cut side down. Don't overlap the fruit; otherwise, it will make the middle layer of the cake watery.
- To make the meringue, whisk egg whites and salt on medium-high speed for one minute until soft peaks. Gradually add sugar and whisk 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 on top of 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 the paper from the sides of the cake. 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 facilitate the removal of the baked cake. 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 https://ottolenghi.co.uk/. 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!