I think just about every country kitchen and CWA club has got a recipe for this slice, I can still remember my mother cooking it.
I think just about every country kitchen and CWA club has got a recipe for this slice, probably all pretty similar and I can still remember my mother cooking it and the wonderful smell as it cooked in the oven, it was a favourite with us all. It was originally a cake, called The Louise Cake, created for Queen Victoria's daughter, Princess Louise, at her wedding. Most likely our intrepid early British pioneering ladies bought the recipe with them and its been made for generations ever since. I love using Davidson Plum jam on this slice as the tart jam works perfectly with the sweetness of the pastry and topping. Good memories and lots of YUMMMMM
Cream the butter & sugar together
Add Egg yolks and beat in
Add Vanilla
Add Flour and Milk and mix until fine bread crumbs
Press firmly into a pan lined with baking paper
Cook approx 20 minutes at 180C until golden brown
Beat the egg whites until stiff peaks and slowly add in the caster sugar until glossy
Fold in the coconut
Spread Davidson Plum jam over the base
Then spread the TOPPING mixture
cook for approx 15-20 minutes at 180-200 until slightly browned
Cut when cool
Ingredients
Directions
I think just about every country kitchen and CWA club has got a recipe for this slice, probably all pretty similar and I can still remember my mother cooking it and the wonderful smell as it cooked in the oven, it was a favourite with us all. It was originally a cake, called The Louise Cake, created for Queen Victoria's daughter, Princess Louise, at her wedding. Most likely our intrepid early British pioneering ladies bought the recipe with them and its been made for generations ever since. I love using Davidson Plum jam on this slice as the tart jam works perfectly with the sweetness of the pastry and topping. Good memories and lots of YUMMMMM
Cream the butter & sugar together
Add Egg yolks and beat in
Add Vanilla
Add Flour and Milk and mix until fine bread crumbs
Press firmly into a pan lined with baking paper
Cook approx 20 minutes at 180C until golden brown
Beat the egg whites until stiff peaks and slowly add in the caster sugar until glossy
Fold in the coconut
Spread Davidson Plum jam over the base
Then spread the TOPPING mixture
cook for approx 15-20 minutes at 180-200 until slightly browned
Cut when cool
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