The raspberry chia jam is a game-changer in this classic slice.

Words and recipe: Extract from Whānaukai by Naomi Toilalo 

I can never say no to a piece of Louise slice, with its buttery base, fresh raspberry jam centre and chewy, coconutty meringue topping. While this slice is a great treat for morning tea, it’s easy to transform it into an elegant dessert by serving with fresh raspberries and a dollop of yoghurt or whipped cream.

The raspberry chia jam is a game-changer in this slice. You could make a double batch of jam while you are at it and smear some on your morning toast! Makes 18 slices

Louise Slice / Keke Rahipere Me Te Kokonati

The Biscuit Layer | Te Paparanga Pihikete 

170 g softened butter / kia 170 karamu pata kūteretere
1/2 cup caster sugar / kia haurua kapu huka one
2 egg yolks (reserve the whites for the meringue) / kia rua tōhua hēki (puritia te kahu mō te tāhungahunga)
1 teaspoon vanilla essence / kia kotahi kokoiti iho hūperei
A pinch of salt / he kini tote
Finely grated lemon zest (of 1 lemon) / kiri rēmana pīrahirahi
1/4 cup cornflour / kia hauwhā kapu puehu kanga
1/2 cup dessicated coconut / kia haurua kapu kokonati pūtī
1 cup flour / kia kotahi kapu puehu parāoa

METHOD

Whakamahanatia te umu kia 170 te pāmahana. Heat the oven to 170°C. Line a 20 x 30 cm tin with baking paper.

Whakapāhukahukatia te pata kūteretere me te huka one ki te mīhini ranu mō te rima miniti kia tāhungahunga. Using electric beaters, beat the butter and caster sugar for about 5 minutes, until light and fluffy. Add the tōhua hēki, iho hūperei, tote and kiri rēmana. Beat for another 2 minutes, until well combined.

Using a spatula, mix in the puehu kānga, kokonati and puehu parāoa to form a soft dough. Spread the mixture evenly into the prepared tin. Bake for 20–25 minutes, until golden. As the base bakes, make the raspberry chia jam – it takes only 5 minutes to cook!

The Chia Raspberry Jam | Te Tiamu Rahipere Chia

2½ cups frozen raspberries / kia rua me te haurua kapu rahipere tio
½ cup caster sugar / kia haurua kapu huka one
¼ cup lemon juice / kia hauwhā kapu wai rēmana
2 tablespoons chia seeds / kia rua kokonui kākano chia

METHOD

Makes 1 cup of jam. Add the rahipere tio, huka one and wai rēmana to a pan. Bring to a boil over medium heat and break up the rahipere with a fork. Boil for 5 minutes, add the kākano chia and remove from the heat. The jam will thicken as the chia seeds naturally absorb some the raspberry juice. As soon as the base is cooked, spread over the fresh jam and allow to cool as you make the meringue.

The Meringue Topping | Te Paparanga Tāhungahunga

3 egg whites / kia toru kahu hēki
¾ cup caster sugar / kia toru hauwhā kapu huka one
½ teaspoon cream of tartar / kia haurua kokoiti kirīmi tāta
1¼ cups desiccated coconut / kia kotahi me te hauwhā kapu kokonati pūtī

METHOD

Raua atu ngā kahu hēki me te huka one ki te oko whakaranu. Place the egg whites and caster sugar in a mixing bowl. Set over a pot of simmering water – make sure the bowl isn’t touching the water. Stir gently and heat until all the sugar has dissolved. When you rub a little mixture between your fingers it should feel smooth, not grainy.

Remove from the heat and start beating on medium-high speed. Add the kirīmi tāta and beat for about 4 minutes, until stiff and glossy. Fold through the kokonati and spread or pipe it on to the base. Return the slice to the oven and bake for 25 minutes until the meringue is lightly golden. Allow to cool completely before slicing. Store in an airtight container. He rawe tō mahi – you did a great job!

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Recipes extracted from Whānaukai: Feel-good baking to share aroha and feed hungry tummies by Naomi Toilalo (HarperCollins NZ, HB, RRP $50). Photography by Sarah Henderson.