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Louise Cake With Plum And Coconut

Louise cake on a cake stand.
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4.8 from 13 reviews

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.

Ingredients

Scale

For the cake:

  • 4.4 oz (125 g) softened unsalted butter
  • 1/3 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 1/2 teaspoons baking powder
  • 1 pinch of salt
  • 3 1/2 tablespoons (20 g) shredded coconut
  • 1/3 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
  • 2/3 cup + 1 tablespoon (180 g) egg whites, room temperature (see note #1)
  • 1 pinch of salt
  • 1 cup + 1 1/2 tablespoons (245 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 teaspoons white wine vinegar
  • 1 1/3 teaspoons cornflour

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Instructions

  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. 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.
  9. Add vanilla, vinegar, and cornflour and whisk again. Add toasted flaked almonds and gently mix with a rubber spatula.
  10. Distribute the meringue over the plums. Use a spatula to swirl the meringue to get rough waves, curls, and peaks.
  11. 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.
  12. 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

  1. 180 g egg whites are approximately equal to 3 1/2 whole large chicken eggs (eggshell removed).
  2. 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.
  3. Watch out for the color of the meringue crust while baking. 

Nutrition

Find it online: https://www.bakinglikeachef.com/louise-cake-yotam-ottolenghi/