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Louise Cake With Plum And Coconut

A slice of Louise Cake: Front View, Close up

5 from 12 reviews

Louise cake with plum and coconut is your next easy-to-make dessert. You will love its coconut-based biscuit covered with plums and topped with a lovely almond meringue. Do not miss the plum season to treat yourself!

 

Ingredients

Scale

For the cake:

For the meringue:

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Instructions

  1. To toast almonds, preheat the oven to 300 degrees F/150 degrees C. Place flaked almonds on a baking sheet and toast for 10 minutes until lightly browned. Remove almonds from the oven, and let cool.
  2. Increase the oven temperature to 365 degrees F/185 degrees C. Butter and line the bottom and the sides of a round 9-inches/23 springform pan (with removable bottom) with parchment paper.
  3. To make the biscuit, place 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 process until combined. In a separate bowl, sift flour, baking powder, and salt using a flour sifter. Add shredded coconut and mix well. Lower speed of the stand mixer and gradually add dry mixture to the principal preparation, alternating with milk and vanilla. Pour the cake batter into the prepared cake pan and even top with a spoon. Bake at 365 degrees F/185 degrees C for 25 minutes. Check the readiness of the biscuit with a skewer or a knife: the cake base is ready if the skewer or the knife inserted into the center comes out clean.
  4. While the biscuit cools down, prepare plums. Wahs and divide plum vertically in halves. Discard stones and then slice plum halves into four parts. In general, you will get eight segments per plum and forty segments in sum. If you use smaller plums or cherries, then quarter each fruit.
  5. Increase oven heat to 390 degrees F/200 degrees C. Arrange plum pieces on top of the biscuit, close to each other, and cut side down. Try not to overlap the fruit; otherwise, it will make the middle layer of the cake watery.
  6. To make the meringue, whisk egg whites and salt on medium-high speed for one minute until soft peaks. Gradually add sugar and continue to whisk at high speed until the meringue becomes stiff and glossy. Add vanilla, vinegar, and cornflour and whisk again. Finally, add toasted flaked almonds and gently mix with a spatula.
  7. Distribute the meringue on top of plums. Swirl the meringue around to get rough curls and peaks. Then bring the cake to the oven. Immediately lower the oven temperature to 355 degrees F/180 degrees C and bake for 35 minutes until the meringue has formed a slightly brown hard crust. Remove the cake from the oven and let cool down, still in the cake pan, for at least 30 minutes. Release the cake and peel the parchment paper from the sides of the cake. 

Notes

  1. 180 g egg whites approximately equal to 3 1/2 whole large chicken eggs (eggshell removed).
  2. Use a springform pan with a removable bottom to facilitate the removal of the baked cake.
  3. Watch out for the color of the meringue crust while baking. You might want to get less or more browned crust. 

Nutrition

Keywords: Ottolenghi Louise cake, Louise cake recipe, plum and coconut cake

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