SWEET LOUISE

In their new book ‘Sweet’, Yotam Ottolenghi and Helen Goh give a unique twist to an old favourite

Traditionally, Louise cakes are baked in rectangular tins and cut into fairly thin squares. We’ve made ours in a high-sided 20cm square tin with a removable base. The slices are about three times the height of the original — the height makes everyone feel like a kid when presented with a slice. You can also make it in a 23cm round springform tin. The cake is at its best on the day it’s made, but is fine kept for up to 2 days in an airtight container in the fridge. The plum juice will make the base a bit soggy after day one, but this won’t affect the taste.