PISTACHIO LOUISE CAKE

Serves 12

300g good-quality deep-red

raspberry jam

Pistachio cake

125g unsalted butter, softened

50g caster sugar

2 eggs

100g marzipan

30g pistachio paste (optional)

110g (¾ cup) plain flour

1 tsp baking powder

125g unsalted pistachios, finely ground Coconut meringue

4 eggwhites

220g (1 cup) caster sugar

90g (1 cup) desiccated coconut

1 Preheat oven to 180˚C (160˚C fan). Grease and line a 30x20cm traybake tin.

2 For pistachio cake, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs one by one, beating well each time. Add marzipan and pistachio paste and beat well. Combine flour, baking powder and ground pistachios; fold into batter until thoroughly incorporated.

3 Spread batter evenly over base of tin. Bake 15 mins, or until firm and slightly golden. Leave to cool in tin while you make coconut meringue.

4 Whisk egg whites to soft peaks. Add caster sugar gradually and keep whisking until sugar is dissolved. Fold coconut through gently and evenly, being careful not to lose too much air out of meringue.

5 Spread jam in an even layer over cake, taking it right to the edges. Top with meringue, spreading evenly and smoothing the surface. Return to the oven and bake another 30 mins or until meringue is nicely golden. Allow to cool in the tin, then cut into squares for serving.