Go Back
Print
Rhubarb, Strawberry & Kaffir Lime Louise Cake

Adapted from Sweet by Ottolenghi and Helen Goh. 

Ingredients
Cake
  • 125 g unsalted butter , room temperature
  • 100 g caster sugar
  • finely grated zest of 1 lime
  • 1 kaffir lime leaf , very finely chopped
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 125 g plain flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoons salt
  • 20 g desiccated coconut
  • 80 ml whole milk
Filling
  • 450 g mix of strawberries and rhubarb
  • 1 tablespoon of caster sugar
  • 1 kaffir lime leaf , very finely chopped
  • juice of 1 lime
Meringue
  • 60 g flaked almonds
  • 140 g egg whites (3-4 eggs)
  • 1/8 teaspoon salt
  • 185 g caster sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon corn flour
Instructions
  1. Preheat the oven to 185°C/165° fan. On a baking tray, spread out the flaked almonds and toast until lightly golden, approx 7-8 minutes - watch carefully. Set aside to cool.
  2. Grease and line a high sided 20cm square baking tin, ideally one with a removable bottom. If you don’t have this, a regular 20cm square tin can be used with acetate sheets or cardboard to increase the height of the sides. If you don’t have a removable base, make sure to have 2 single pieces of baking paper running across the bottom and high up each side of the tin, so that when the cake is cool, you can very (very) carefully lift it out - you may need two people and a spatula underneath, but it is doable! You can also use a 23cm round cake tin with high sides and a removable base.
  3. In an electric mixer with the paddle attachment, cream the butter, sugar, lime zest and finely chopped kaffir lime leaf until pale and light. Scrape down the sides of the bowl.
  4. Add the egg yolks one at a time and beat until well combined. Add the vanilla.
  5. In a bowl, combine the flour, baking powder, salt and coconut.
  6. With the mixer on very low speed, alternate adding the dry ingredients and milk until just combined.
  7. Scrape into the lined baking tin, smooth the surface and bake for 25 minutes, or until a skewer inserted into the centre comes out just clean.
  8. Meanwhile, make the fruit filling by chopping the strawberries (halves if small, quarters if big) and the rhubarb into approx 1cm pieces (smaller if very thick stalks). Toss together with finely chopped kaffir lime leaf, lime juice and sugar. Set aside.
  9. Next, make the meringue. In a spotlessly clean, absolutely grease-free electric mixing bowl with whisk attachment, beat the egg white and salt on medium-high until soft peaks form (about 1minute).
  10. Gradually add the sugar, a tablespoon at a time, and continue to whisk on high until the mix is stiff and glossy. Add the vinegar, corn flour and vanilla and gently whisk to just combine. Fold in the cooled toasted flaked almonds.
  11. When the cake is cooked, remove from the oven and turn the temperature up to 200°C (180°C fan). Gently lay the fruit mix over the top of the cake. Scrape the meringue onto the fruit and spread out evenly. Swirl the top into waves and peaks.
  12. Place in the oven, and immediately lower the oven temperature to 180°C (160°C fan) and bake for 35 minutes, or until the meringue has formed a hard crust and is just beginning to brown. Remove from the oven and allow to cool in the tin for at least 30 minutes before removing to serve.
  13. Best on the day it’s made, but can be kept up to 2 days in an airtight container in the fridge (The fruit makes the top of the cake a little bit soggy after the first day and the meringue goes a bit soft, but it still tastes really good!)
Recipe Notes
  • Cake tin: best in a high sided 20cm square baking tin, ideally with a removable bottom. If you don’t have this, a regular 20cm square tin can be used with acetate sheets or cardboard to increase the height of the sides. If you don’t have a removable base, make sure to have 2 single pieces of baking paper running across the bottom and high up each side of the tin, so that when the cake is cool, you can very (very) carefully lift it out - you may need two people and a spatula underneath, but it is doable! You can also use a 23cm round cake tin with high sides and a removable base. 

  • Best on the day it’s made, but can be kept up to 2 days in an airtight container in the fridge (The fruit makes the top of the cake a little bit soggy after the first day and the meringue goes a bit soft, but it still tastes really good!)