Louise Cake must be an all time Edmonds recipe book classic. I can remember watching my Grandmother making it in her kitchen, loaded with strawberry jam and fluffy meringue, it was a family favourite .
My daughter sent me a recipe for a raw Louise Slice recently and it reminded me I hadn’t made it in a very long while .
I was flipping through my Mums Edmonds cookbook on the weekend, it has some wonderful old recipes in it some that no longer appear in today’s version of the book. Anyway turning the old, now browning , pages I came across Louise Cake all the measurements were in ounces not grams, so I did my bit of this and that for the base trying to keep as true to the recipe as I could . The topping calls for raspberry jam but I had some blackberry jam made from foraged blackberries we found last summer while out walking. They were small but remained whole in the jam making process so perfect as a base for the cake. I also used thawed frozen blackberries for an added texture and flavour of freshness. You can use store brought blackberry jam or try it with blueberries it would work just as well.
Blackberry Louise Cake
4 Tablespoons butter or margarine
1/4 cup sugar
1 teaspoon pure vanilla essence
1 1/4 cups flour
1 teaspoon baking powder
2 eggs (yolks only save whites)
Cream butter and sugar add eggs yolks and vanilla essence mix well. Add sifted flour and baking powder and roll out to line a baking tray (Swiss roll tin or similar)
1 cup jam (or enough to spread over entire base)
4 tablespoons sugar
4 tablespoons desiccated coconut
3 eggs whites (use the 2 from base and 1 extra)
1 cup blackberries (fresh or frozen if frozen defrost first)
Grated rind of 1 lemon
Spread base with jam and then evenly sprinkle over fresh or frozen blackberries, and top with grated lemon rind.Beat egg whites until stiff and then add sugar and coconut mix gently .Spread mixture over blackberries to cover bake 30 minutes at 180oC. Leave to cool then cut into slices or squares. Best eaten on the day but still good day after 😊