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Ah my Sweet Louise Cake – sweet shortbread flavoured cakey base, sweet red jam in the middle,  topped with sweet coconutty meringue.  Timeless recipe from the Edmonds cook book.  Well, that’s how most of us Kiwis and Auzzies remember Louise cake, the treat from childhood. 

Finished yum

But sadly Louise Cake is made with wheat flour and lots of sugar.  And you know what this blog is all about – no grains and minimal added sugar!

So it has been one of those recipes (like ginger crunch) that I’ve been thinking of making a grain-free, low sugar take on it.  Well, now I have and here it is for you.  

Warning though, if you are expecting a sugary jammy treat, then this isn’t for you.  You can eat a slice of this without having a sugar crash – I think I’ve made myself clear here 🙂

Now enough with the ramblings, shall we just hop to it? But let’s look at the pictures first to give you a general idea of how to put it together!

Base

BerriesDrain berries

Berries spread

Whipped egg Toppig

Oven readyBaked cake

IMG_0526

Paleoish Louise Cake - grain & gluten free, low sugar

  • Servings: 10+
  • Difficulty: Easy
  • Print

Base
200g Almond Meal or Flour
1 tsp baking powder
1/8 tsp salt
3 egg yolks – beaten well
1 grated apple
1 tbsp maple syrup
60g butter, melted
2 tsp vanilla essence

Berry Jam
2 cups of frozen mixed berries
1 tbsp raw honey

Meringue Topping
3 egg whites
3/4 cup of desiccated coconut
1 tbsp maple syrup

Base
Preheat the oven to 160C/320F
Line a 16 x 25 cm (6 x 10 in), baking pan with parchment or baking paper.
Mix dry ingredients together.
Melt the butter.
Grate apple.
Beat egg yolk well then mix in the maple syrup, vanilla essence, melted butter and grated apple.
Mix the wet ingredients with the dry.
Spread mix in the pan.
Bake for 10 to 12 minutes or until a toothpick comes out clean.
Remove from oven and cool for 10 minutes.
Turn the oven down to 150c.

Berry Jam
While the base is baking gently heat the frozen berries and honey until soft enough to mash.
Mash to a pulp.
Remove and strain.
Add in 2 tbsps of the juice.
Spread over base once it has cooled slightly.

Meringue Topping
Beat egg whites until firm peaks form.
Add maple syrup and beat again.
Add in the coconut and beat further.
Spread over berry jam.

Place the cake in the cooler oven and bake for 20 minutes or until lightly browned all over.
Leave in the tin for 10 minutes then place the whole cake on a rack to cool – this is easy with the baking paper.
Slice as desired. I cut these into 10 large pieces. You may want to cut them into smaller pieces.
Eat as they are or warm again slightly and serve with cream or a blob of mascarpone.

For each piece 6.8 Protien 7.3 Sat Fat 9g Carbs

paleowithcream.com