Louise Cake with Plum and Coconut

Name: Louise Cake with Plum and Coconut
Prep time: 25 min
Total time: 90 min
Yield: 10 Servings
Ingredients: u00bd cup plus 1 tablespoon unsalted butter, at room temperature; u00bd cup sugar; Zest of 1 lemon (about 1 teaspoon); 3 large egg yolks; 1 cup all purpose flour; 2 teaspoons baking powder; 3 tablespoons finely shredded, unsweetened coconut; u2153 cup whole milk; u00bd teaspoon vanilla extract; u00bd teaspoon almond extract; u00be cup plum jam or other fruit jam (apricot and raspberry would be great); u00bd cup sliced almonds; 3 - 4 large egg whites (140 grams or about 5 ounces); u00bc teaspoon salt; u00bd cup sugar; u00bd teaspoon vanilla extract; u00bd teaspoon almond extract; u00bd teaspoon cream of tartar; 1 teaspoon corn starch

By admin Cake, Dessert Baking

August 16, 2019

My friend Sharon from Australia sent me Yotam Ottolenghi and Helen Goh’s book, Sweet. Then this morning she texted me this photo of the Louise Cake with Plum and Coconut. It consists of juicy plums, almonds, with a coconut based biscuit topped with meringue. All I can say is YUM! I will have to get one of my daughters to make this for me!

Prep: 25 mins
Cook: 1 hr 5 mins
Yields: 10 Servings

Ingredients

Ingredients for the cake and jam layer

½ cup plus 1 tablespoon unsalted butter, at room temperature

½ cup sugar

Zest of 1 lemon (about 1 teaspoon)

3 large egg yolks

1 cup all purpose flour

2 teaspoons baking powder

3 tablespoons finely shredded, unsweetened coconut

⅓ cup whole milk

½ teaspoon vanilla extract

½ teaspoon almond extract

¾ cup plum jam or other fruit jam (apricot and raspberry would be great)

Ingredients for the meringue

½ cup sliced almonds

3 - 4 large egg whites (140 grams or about 5 ounces)

¼ teaspoon salt

½ cup sugar

½ teaspoon vanilla extract

½ teaspoon almond extract

½ teaspoon cream of tartar

1 teaspoon corn starch

Directions

1Preheat oven to 300° F.

2Spread the almonds out on a baking sheet and toast for 10 minutes until they are just lightly browned. Remove from the oven and set aside to cool.

3Increase the oven temperature to 325° F. Line the base of a 9 inch springform pan (or a high sided 8-inch square pan with a removable bottom, the more traditional shape).

4Sift the flour, baking powder and salt together into a small bowl.

5Put the milk and extracts together in a small bowl or measuring cup.

6Place the butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment or use a bowl and electric beaters. Beat on medium speed until light yellow and fluffy. Add the egg yolks one at a time, and beat until incorporated. Add coconut and the dry ingredients alternating with the milk and extracts and beat on low speed until just combined. Scrape the batter into the prepared pan and smooth the top evenly. Place in oven and bake for 20 minutes. Remove from oven and cool for approximately 30 minutes.

7During this time, make the meringue using a completely clean bowl. Beat egg whites on medium for about 2 minutes until soft peaks form. Gradually add the sugar and beat at high speed until the mixture is stiff and glossy. Add the extracts, cream of tartar and cornstarch and beat until combined. Turn off the mixer and fold ⅔ of the almonds into the mixture with a spatula and reserve remaining almond for the top of the cake.

8Once the cake is relatively cool, spread the jam over the top in an even layer, leaving a one-inch gap around the outside.

9Spread the meringue evenly on top of the jam layer and swirl to get waves and peaks and top with the remaining almonds. Place cake in oven and bake 35 - 40 minutes, or until the meringue has formed a crust and turned a light caramel color.

10 Remove the cake from the oven and allow to cool in the pan for 30 minutes before releasing the cake and placing it on a serving platter.

11This cake is best served the day it is made, but it will still be good two or three days on.

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