This delicious gluten free slice is like Louise Cake but the jammy filling is enriched with real fruit - a lovely improvement on the original. Its gluten free too!
{has_more=false, offset=8, total=8, results=[{comment_text=This is more delicious than the original Louise Cake., approved=true, user_name=Adrienne, hs_createdate=1718354641511, rating_new__1_5_=5, id=13636512002}, {comment_text=Far too sweet., approved=true, user_name=M hunter, hs_createdate=1702249878386, rating_new__1_5_=1, id=11175679920}, {comment_text=delicious - and very straightforward to make! If anyone knows a good substitute for the ground almonds, I would be interested in knowing?, approved=true, hs_createdate=1702249874159, rating_new__1_5_=4, id=11175470102}, {comment_text=This is delicious! Very yummy! I used olivani instead of butter to make it dairy free., approved=true, user_name=Sharon, hs_createdate=1702249873407, rating_new__1_5_=5, id=11175659331}, {comment_text=far too much sugar - tastes sickly sweet.won't be making this again. Waste of good ingredients., approved=true, user_name=malou, hs_createdate=1702249872300, rating_new__1_5_=1, id=11175465838}, {comment_text=This is a lovely gluten free recipe. The base is perfect, the topping is perfect. I don't use jam, I just cook up some raspberries with little sugar and tapioca starch for thickening and it is a really nice slice, approved=true, user_name=Ronda, hs_createdate=1702249870078, rating_new__1_5_=5, id=11175604847}, {comment_text=This is my ‘go to' for a work shared morning. It's easy to make and simply delicious. I swap half of the plain flour for rice flour to give the pastry a short bite. Nobody realises it's gluten free. Thank you for including tried and tested gluten free recipes., approved=true, user_name=Carolyn, hs_createdate=1702249868989, rating_new__1_5_=5, id=11175513779}, {comment_text=The recipe is good. The base is light and crumbly..Frozen raspberry is just what you need...so tangy and nice! Add sourness to the sweet jam. I just made the stiff meringue with caster sugar and coconut on the top - and it was delicious. Thanks for the recipe!, approved=true, user_name=Inna, hs_createdate=1702249861999, rating_new__1_5_=5, id=11175451913}]}
Reviews
8
What did you think of this recipe?
Adrienne
This is more delicious than the original Louise Cake.
5
M hunter
Far too sweet.
1
Unknown
delicious - and very straightforward to make! If anyone knows a good substitute for the ground almonds, I would be interested in knowing?
4
Sharon
This is delicious! Very yummy! I used olivani instead of butter to make it dairy free.
5
malou
far too much sugar - tastes sickly sweet.won't be making this again. Waste of good ingredients.
1
Ronda
This is a lovely gluten free recipe. The base is perfect, the topping is perfect. I don't use jam, I just cook up some raspberries with little sugar and tapioca starch for thickening and it is a really nice slice
5
Carolyn
This is my ‘go to' for a work shared morning. It's easy to make and simply delicious. I swap half of the plain flour for rice flour to give the pastry a short bite. Nobody realises it's gluten free. Thank you for including tried and tested gluten free recipes.
5
Inna
The recipe is good. The base is light and crumbly..Frozen raspberry is just what you need...so tangy and nice! Add sourness to the sweet jam. I just made the stiff meringue with caster sugar and coconut on the top - and it was delicious. Thanks for the recipe!
Preheat oven to 170°C conventional (150°C fan forced).
Grease and line base of a 28cm x 18cm slice tin, or tin of similar size.
Base: Combine all ingredients in food processor and blend until mixture just comes together. Press into tin, bake for 20 mins or until golden brown. Allow to cool.
Filling: Spread jam over base. Toss frozen raspberries in icing sugar and dot over jam.
Topping: Combine egg whites, shredded coconut and icing sugar and mix until combined. Spread over jam and bake for 30 - 35 mins or until golden.
This is more delicious than the original Louise Cake.
5
M hunter
Far too sweet.
1
Unknown
delicious - and very straightforward to make! If anyone knows a good substitute for the ground almonds, I would be interested in knowing?
4
Sharon
This is delicious! Very yummy! I used olivani instead of butter to make it dairy free.
5
malou
far too much sugar - tastes sickly sweet.won't be making this again. Waste of good ingredients.
1
Ronda
This is a lovely gluten free recipe. The base is perfect, the topping is perfect. I don't use jam, I just cook up some raspberries with little sugar and tapioca starch for thickening and it is a really nice slice
5
Carolyn
This is my ‘go to' for a work shared morning. It's easy to make and simply delicious. I swap half of the plain flour for rice flour to give the pastry a short bite. Nobody realises it's gluten free. Thank you for including tried and tested gluten free recipes.
5
Inna
The recipe is good. The base is light and crumbly..Frozen raspberry is just what you need...so tangy and nice! Add sourness to the sweet jam. I just made the stiff meringue with caster sugar and coconut on the top - and it was delicious. Thanks for the recipe!