louise cake with plum & coconut
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louise cake with plum & coconut
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The Louise cake by Yotam Ottolenghi and Helen Goh from their cookbook Sweet
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Ingredients
- 125 g butter at room temperature I always use salted even though the recipe calls for unsalted
- 100 g caster sugar
- Finely grated zest of 1 lemon 1tsp
- 3 large egg yolks
- 125 g plain flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 20 g desiccated coconut
- 80 ml milk
- 1 tsp vanilla extract
- 5 dark red plums ripe but firm (about 450g)
Meringue
- 60 g flaked almonds
- 140 g egg whites I used 4 ½ egg whites but it all depends on the size of your eggs
- 1/8 th tsp salt
- 185 g caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp cornflour
Instructions
- Preheat the oven to 170c/150C fan.
- Spread the almonds out on a baking tray and roast for 10 minutes until golden brown. Remove and set aside to cool.
- Increase the oven temp to 185C /165C fan and line your 23 cm cake tin with baking paper or 20cm high-sided square tin with a removable base).
- Cream the butter, sugar, vanilla, and lemon zest in the bowl of a stand mixer with a balloon whisk until pale and creamy. Add the egg yolks while the mixer is running one at a time making sire they are well incorporated before adding the next one.
- In a separate bowl sift the flour, salt, and baking powder together.
- With the mixer on a low speed add the coconut and then add the flour and milk in alternating parts and mix briefly to combine. Do not over-mix.
- Remove the bowl from the mixer and scrape down the sides and bottom. Decant this into your lined cake tin and spread to even out the surface. Bake for 25 minutes and until it's firm to the touch, lightly golden and when a skewer is inserted into the middle it comes out clean.
- While the cake is baking, cut the plums in half and remove the pips. Cut each half into 4 pieces, so you will have 8 wedges from each plum.
- When the cake comes out of the oven, arrange the slices of plums in a single layer over the surface of the cake making sure you do not double up in any areas.
- Turn the oven temp up to 200C.
- To make the meringue ensure your bowl and whisk are spotlessly clean. Beat the egg whites with the salt until soft peak stage, about a minute. Add the caster sugar a tablespoon at a time and then continue to beat for about 5 – 6 minutes until the sugar has dissolved and the meringue is glossy. Add the vanilla, vinegar, and cornflour and mix to combine.
- Fold the almonds through by hand and then pile this on top of the cake with the plum layer. Return to the oven and immediately lower the temperature to 180C/160C fan and bake for 35 minutes and until the meringue has formed a hard crust. Allow the cake to cool in the tin for at least half an hour before removing it from the tin and peeling off the paper. Dust with a little icing sugar and serve when cool.
Notes
- *NB Be sure to note that the Temperature goes up after the initial bake and then gets turned down again for the baking of the meringue. That increase in temperature will help form the crispy outer crust.
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