• 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
    • Little Explorer Birthday Inspiration
  • 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 has been a kiwi household staple for many generations. And for me growing up, this was no different. Even to this day, this recipe holds many nostalgic memories. In fact, my grandmother used to enjoy making and baking the Louise Cake too, however she liked to make them in muffin tins so that everyone had a single serve. This would be great, as it often saved the debate over who got the larger slice amongst siblings and cousins.

Because this recipe is a classic, I didn’t want to change it too much (I believe in the saying ‘If it’s not broken, don’t fix it’). However, I’m also a big fan of a 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.

So, here’s the recipe for my Peanut Butter and Jam Louise Cake. A twist on a nostalgic classic with its subtle peanut butter flavoured base, raspberry jam filling, fluffy coconut topping and a sprinkle of peanut butter crumb.

Quick Q&A

What kind of peanut butter should I use?
You can use any kind of peanut butter, in fact I suggest you use your favourite. It also doesn’t matter if you prefer smooth, crunchy, extra crunchy, salted or unsalted peanut butter for this recipe, they all work well. Me personally, I like the added crunch and texture of crunchy peanut butter. So that would be my suggestion.

Does it have to be raspberry jam?
Absolutely not, use any jam you like or grew up with. It could be strawberry, mixed berry or even apricot. Who knows what other flavoured jams pair well with peanut butter. So, give it a go and find out.

Can I leave the peanut butter crumb out of the topping?
You absolutely can. I like to include the crumb for its added texture and nutty flavour, but it can be completely left off if preferred.

Print
Peanut Butter and Jam Louise Cake
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 
Serves: 12 Slices
Ingredients
Base
  • 270g Plain Flour
  • 100g Caster Sugar
  • 1 ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 100g Butter
  • 100g Peanut butter
  • 2 Egg Yolks
Filling
  • 180g Raspberry Jam (½ Cup)
Topping
  • 60g Caster Sugar
  • 90g Desiccated Coconut
  • 2 Egg Whites
  • 50g Peanut Butter
  • 50g Icing Sugar
Instructions
  1. Preheat the oven to 180°c bake and line a square 20cm baking tin with grease-proof paper, then set aside.

  2. In a medium sized bowl, beat the butter, peanut butter and sugar together with a hand-held beater (or free-standing mixer if you choose) until pale and fluffy.

  3. Continue to beat in the egg yolks until smooth and incorporated, reserving the egg white for when we make the topping later on.

  4. Add in the flour, baking powder and salt and mix together until a crumbly dough comes together. Press this dough into the base of your prepared baking tin and bake for 10 minutes. Remove from the oven and allow to cool slightly.

  5. While the base is cooling, beat the egg whites with a hand-held beater until soft peaks form. While still beating, slowly add the sugar and continue to beat until dissolved and glossy.

  6. Gently fold the desiccated coconut through the egg white mixture until just combined, then set aside while you make the peanut butter crumb.

  7. To make the peanut butter crumb, mix together the peanut butter, icing sugar and a pinch of salt in a small bowl until it forms a crumb, then set aside.

  8. When the base has cooled slightly, evenly cover with a layer of raspberry jam before carefully using a spoon or spatula to cover the jam with a layer of the coconut mixture. Then finally sprinkle over top the peanut butter crumb and return to the oven to bake for another 15-20 minutes or until the top crumb starts to turn a nice golden colour.

  9. Remove from the oven and allow the slice to cool completely inside its tin before cutting and serving. Enjoy.


Flashback!

The above image was the first and only photo taken of this recipe when it was shared for the first time back in January 2017. So I really wanted to reshoot some photos of this Louise Cake, give the recipe a facelift and try and answer some commonly asked questions about the recipe. Happy baking!

Other Posts you may like

S'mores Brownie

Honey Pistachio Cheesecake Slice

Red Velvet Brownie

Beer and Bacon Brownie

Tweet
Pin4
Share
4 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




Primary Sidebar


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

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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 © 2025 · Baker Gatherer