{has_more=true, offset=50, total=53, results=[{comment_text=Love it, as does everyone else I have made it for., approved=true, user_name=Nuz David, hs_createdate=1702249859202, rating_new__1_5_=5, id=11175505927}, {comment_text=Nice but I think I underbaked the base a bit, another 5 minutes on the first bake maybe?. I agree with another reviewer that three egg whites would have given better meringue coverage. I used fresh raspberries instead of jam because they needed using (and I didn't have any jam), and they provided a lovely tart freshness., approved=true, user_name=Amy, hs_createdate=1702249858728, rating_new__1_5_=4, id=11175347311}, {comment_text=Delicious, approved=true, user_name=Pip, hs_createdate=1702249858614, rating_new__1_5_=4, id=11175505848}, {comment_text=great tasting recipe and easy to make, approved=true, user_name=Jon, hs_createdate=1702249858271, rating_new__1_5_=5, id=11175489824}, {comment_text=Didn't have raspberry jam so used plum, was delicious! Thinking lemon curd would be great too :o), approved=true, hs_createdate=1702249857589, rating_new__1_5_=5, id=11175634552}, {comment_text=The recipe is easy to make and delicious. I personally think the topping needs to be doubled in quantity. I used very large eggs and beat them until they were perfect but it wasn't quite enough to cover the base properly - even though I had used a slightly smaller tin than recommended. Delicious and gobbled up despite the thin topping., approved=true, user_name=Delwyn, hs_createdate=1702249856892, rating_new__1_5_=4, id=11175538498}, {comment_text=The under estimated slice that's a Kiwi Classic, and a home comfort!!, approved=true, user_name=Monique, hs_createdate=1702249855843, rating_new__1_5_=5, id=11175435961}, {comment_text=i remember once having louise cake where they used whole fruits in place of jam and it was super delish, approved=true, hs_createdate=1702249855443, rating_new__1_5_=5, id=11175650943}, {comment_text=This Recipe is awesome, my family loves the recipe, approved=true, user_name=1486178640, hs_createdate=1702249854456, rating_new__1_5_=5, id=11175379515}, {comment_text=A surprisingly easy elegant old-fashioned slice. Use a really nice homemade-like raspberry jam like Te Horo as the quality of the jam comes through in the finished product., approved=true, hs_createdate=1702249852672, rating_new__1_5_=5, id=11175564457}]}
Reviews
53
What did you think of this recipe?
Nuz David
Love it, as does everyone else I have made it for.
5
Amy
Nice but I think I underbaked the base a bit, another 5 minutes on the first bake maybe?. I agree with another reviewer that three egg whites would have given better meringue coverage. I used fresh raspberries instead of jam because they needed using (and I didn't have any jam), and they provided a lovely tart freshness.
4
Pip
Delicious
4
Jon
great tasting recipe and easy to make
5
Unknown
Didn't have raspberry jam so used plum, was delicious! Thinking lemon curd would be great too :o)
5
Delwyn
The recipe is easy to make and delicious. I personally think the topping needs to be doubled in quantity. I used very large eggs and beat them until they were perfect but it wasn't quite enough to cover the base properly - even though I had used a slightly smaller tin than recommended. Delicious and gobbled up despite the thin topping.
4
Monique
The under estimated slice that's a Kiwi Classic, and a home comfort!!
5
Unknown
i remember once having louise cake where they used whole fruits in place of jam and it was super delish
5
1486178640
This Recipe is awesome, my family loves the recipe
5
Unknown
A surprisingly easy elegant old-fashioned slice. Use a really nice homemade-like raspberry jam like Te Horo as the quality of the jam comes through in the finished product.
Preheat oven to 170°C bake. Grease a 30cm x 20cm slice tin and line with baking paper.
Base Place butter and sugar in a large bowl and cream until light and fluffy. Beat in egg yolks one at a time, then sift in flour and baking powder. Mix well until it resembles fine breadcrumbs, then press evenly into prepared tin.
Bake for 10 minutes then remove from oven to cool for 5 minutes. Increase oven temperature to 180°C.
Topping Place the egg whites in a clean bowl and beat until they form stiff peaks. Add the sugar a little at a time and continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.
Spread the raspberry jam over the prepared base then spread coconut mixture on top. Bake for 15-20 minutes, until pale golden and set. Cool in the tin, then remove and slice into squares.
Additional tips
Top with freeze dried raspberries before serving, if desired.
Love it, as does everyone else I have made it for.
5
Amy
Nice but I think I underbaked the base a bit, another 5 minutes on the first bake maybe?. I agree with another reviewer that three egg whites would have given better meringue coverage. I used fresh raspberries instead of jam because they needed using (and I didn't have any jam), and they provided a lovely tart freshness.
4
Pip
Delicious
4
Jon
great tasting recipe and easy to make
5
Unknown
Didn't have raspberry jam so used plum, was delicious! Thinking lemon curd would be great too :o)
5
Delwyn
The recipe is easy to make and delicious. I personally think the topping needs to be doubled in quantity. I used very large eggs and beat them until they were perfect but it wasn't quite enough to cover the base properly - even though I had used a slightly smaller tin than recommended. Delicious and gobbled up despite the thin topping.
4
Monique
The under estimated slice that's a Kiwi Classic, and a home comfort!!
5
Unknown
i remember once having louise cake where they used whole fruits in place of jam and it was super delish
5
1486178640
This Recipe is awesome, my family loves the recipe
5
Unknown
A surprisingly easy elegant old-fashioned slice. Use a really nice homemade-like raspberry jam like Te Horo as the quality of the jam comes through in the finished product.