• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Peanut Butter and Jam Louise Cake

January 13, 2017 By Dane McGregor Leave a Comment

The Louise Cake was a household staple in many kiwi homes, no doubt. There’s something nostalgic about the Louise Cake as it was something my grandmother always made. She liked to make the Louise Cake in muffin tins so that everyone had a single serve, which would save the debate about who got the larger slice.

Because this recipe is a classic, I didn’t want to change too much about it. I believe in the saying ‘don’t fix what isn’t broken’. However since many may know I’m a big fan of the peanut butter and jam combo, especially in a sandwich with fresh white bread, and since the Louise Cake already has a delicious jam layer, I wondered what it would be like to sneak in a hint of peanut butter and turn this classic into a new favourite! I also decided to keep the coconut in this recipe, because after all it wouldn’t be a Louise Cake without the fluffy coconut topping.

I now introduce my Peanut Butter and Jam Louise Cake, a subtle peanut flavoured base, topped with raspberry jam, fluffy coconut topping and sprinkled with a peanut butter crumb.

Peanut Butter and Jam Louise Cake
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Serves: 10-12 Slices
Ingredients
  • Base
  • 270g Plain Flour
  • 1½ Teaspoon Baking Powder
  • 100g Caster Sugar
  • ¼ Teaspoon Salt
  • 100g Butter - Room Temp
  • 100g Peanut Butter
  • 2 Large Egg Yolks

  • Filling
  • ½ Cup Raspberry Jam

  • Topping
  • 60g Caster Sugar
  • 90g Desiccated Coconut
  • 2 Large Egg Whites
  • 50g Peanut Butter
  • 50g Icing Sugar
Instructions
  1. Flick oven on to 180 degrees bake and line a square 20cm baking tin.
  2. Either using a hand-held beater or a free-standing mixer, beat the butter, peanut butter and sugar together until pale and fluffy.
  3. Continue to beat in the egg yolks one at a time, reserving the whites until later.
  4. Sift in the flour and baking powder and mix until it forms a crumbly dough. Press this in to the base of your prepared tin and bake for about 10 minutes. Remove and allow to cool slightly while we make the topping.
  5. In a medium sized bowl, beat the egg whites until they form soft peaks. Slowing add the sugar and continue to beat until dissolved and glossy.
  6. Fold the dessicated coconut through the egg white mixture and set aside.
  7. With the base slightly cooled, evenly cover with a layer of raspberry jam before carefully covering with the layer of prepared egg white and coconut mixture.
  8. Using a food processor or simply mixing with a fork, pulse together the peanut butter and icing sugar until it forms a crumb. Sprinkle this over the top of the slice and bake for 15-20 minutes or until the top has started to turn a golden colour.
  9. Remove from the oven and allow to cool inside tin before slicing and serving. Enjoy.
3.5.3229

 

Other Posts you may like

Banoffee Square
Marshmallow Shortbread
Peanut Brownie Slice
Strawberries and Cream Shortcake
Tweet
Pin3
Share279
282 Shares

Filed Under: Slices

Previous Post: « Blueberry and Basil Brioche
Next Post: BBQ Cheeseburger Pull-Apart »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
Bake brownies, not frownies. That’s how I ended Bake brownies, not frownies. That’s how I ended my week by treating those I work with, with brownies today. I won’t lie, I ate 2 brownies too many 😂
Have you already planned your weekend baking! I’ Have you already planned your weekend baking! I’d love to hear about it.
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2021 · Baker Gatherer