• 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 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

Peanut Brownie Slice
Banoffee Square
Raw Bounty Cookie Slice
Banana and Waffle Blondie
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?

Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
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 © 2022 · Baker Gatherer