Low FODMAP Louise Cake
Low FODMAP Louise Cake
This low FODMAP Louise cake is a delicious treat. It's a Kiwi classic and we love how the biscuit base combines with the tangy jam and soft marshmallow coconut topping creating the ultimate low FODMAP recipe... It's so good you won't want to share it!
Ingredients
Make gluten free(limit 1 slice per serve)
Base
butter or dairy free spread (softened slightly)
Dairy Free
gluten free all purpose flour (for best results weigh out the flour)
FODMAP
guar gum (or xanthan gum)
FODMAP
Topping
dried shredded coconut
Gluten Free
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Learn moreMethod
- Preheat the oven to 170ºC (340ºF) bake function. Line a 20x30cm (8inch x 12inch) tin with baking paper.
- Make the base. In a large bowl (or cake mixer) cream the butter and sugar until light and fluffy. Next beat in one egg yolk at a time. In a separate large bowl, mix together the baking powder, flour, and guar gum (if using, it helps reduce the crumbliness of the base). Once the flour mixture is mixed add to the wet mixture. Mix well until it forms moist buttery breadcrumbs (some fine and some the size of peas). Then press firmly into the tin (keep pressing until the dough is smooth - it shouldn't look like a cracked desert!).
- Bake the base for 10 - 15 minutes until the edges are just golden (it's okay if the center is still pale). Then leave to cool for 5 minutes. Increase the oven temperature to 180ºC (355ºF).
- Next make the topping. In a bowl or cake mixer beat the egg whites until they form stiff foamy peaks (the beaters should leave a trail as you lift them up). At a low speed add the sugar a little bit at a time, then increase to high speed and beat until the mixture is thick, glossy and leaves a peak as you lift out the beaters. Gently fold in the coconut and vanilla essence.
- Spread the raspberry jam over the prepared base, evenly spread over the coconut meringue topping and then bake. Check after 8 minutes, if it's golden brown then remove, if not continue cooking until the top is golden.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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