Louise Cake (from the book Ladies, a plate)
For the base:
70 g butter
55 g sugar
2 egg yolks
1 tblsp lemon juice
140 g flour
1/2 tsp baking powder
For the topping:
5 tblsp raspberry jam (or other tart, red jam - I used my homemade plum jam this time)
2 egg whites
115 g caster sugar
55 g desiccated coconut
Preheat oven to 180C. Line a shallow 30 x 20 cm tin with baking paper.
Cream butter and sugar till light and fluffy. Add egg yolks and beat well. Add lemon juice, sift flour and baking powder over and mix to stiff dough.
Press dough evenly into prepared tin. At this stage it will only be a thin layer, but it puffs up during cooking. Spread the jam evenly over the base.
Beat egg whites till stiff, then gently fold in caster sugar and coconut using a metal spoon.
Spread coconut meringue mixture over the jam, trying to keep it an even thickness. Sprinkle with a little extra coconut if you like.
Bake for 25 mins or until the coconut meringue is just turning golden brown.
Remove from oven and cut into squares or fingers while still warm. Leave in tin to cool. Store airtight.