Louise cake with plum and coconut from Sweet (page 173) by Yotam Ottolenghi and Helen Goh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from publisher: Preheat oven to 300°F/150°C; in step 3, increase oven temperature to 325°F/170°C and, in step 6, leave oven temperature at 325°F/170°C.

  • DePollepel on June 19, 2021

    Errate: Dutch version, step 8: cook for 45 min

  • DePollepel on June 19, 2021

    delicous cake. base is very sweet, maybe use a bit more acid fruit on top

  • Lepa on August 24, 2018

    I think this turned out well but ultimately it wasn't my favorite cake. I like cake with a more complex flavor and this one is just sweet. I think it would be better with a more acidic fruit- maybe strawberries or apricots.

  • Astrid5555 on September 12, 2017

    A little sweet, but sooo good. Three different layers (a coconut cake bottom, plums in the middle and a meringue with flaked almonds on top) that complement each other perfectly. I was a little hesitant to follow the instructions which tell you to bake the cake layer by itself until fully cooked and then top it with the plums and the meringue and continue baking for another 35 minutes. I was afraid that the cakey part would be dry, but it was perfect! I used Italian prune plums instead of dark red plums because these are what we have in abundance here at the moment, worked perfectly.

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