Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Base
- 1 cup ground almonds
- ½ cup desiccated coconut
- 1 cup gluten free plain flour
- 1¼ cups Chelsea Caster Sugar
- ½ cup (125g) unsalted butter, melted
- 2 egg yolks
- 1 tsp cold water
Filling
- ¾ cup raspberry jam
- ½ cup frozen raspberries
- 1 Tbsp Chelsea Icing Sugar
Topping
- 2 egg whites, lightly beaten
- 2 ½ cups shredded coconut
- ⅓ cup Chelsea Icing Sugar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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!
5
Method
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.
Cool in tin and cut into slices.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
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!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
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- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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