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  • 100 g softened butter
  • ¾ cup caster sugar
  • 2 eggs, separated
  • 1 tsp vanilla essence
  • 1 ½ cups self-raising flour, sifted
  • ½ cup milk
  • ¾ cup Rose's Traditional Apricot Conserve
  • ½ cup dessicated coconut
  • ¼ cup sliced almonds


1. In a bowl, beat the butter with 1/2 cup of the sugar until light and creamy. Add egg yolks and vanilla essence and beat well. Fold in sifted flour alternately with the milk to form a stiff mixture.

2. Spread the mixture into a baking paper lined 20cm x 30cm slice tin, spread with Rose's Traditional Apricot Conserve.

3. In a clean bowl beat the egg whites until stiff but not dry. Add remaining 1/4 cup of caster sugar and beat until thick and glossy. Fold in the coconut and spread over the slice. Scatter with almonds. Bake in an oven preheated to 180°C for 30-35 minutes.

4. Cool on a wire rack, and cut into squares to serve. Store in an airtight container.

Rate and Review

3 Ratings Apricot and Almond Louise Cake

Reviews (3)

janet's Review | Rating

If you replace the flour weight for weight with Orgran's self raising gluten free flour this makes a lovely light gluten free cake which everyone can enjoy. My friends could not taste the difference.

Jo's Review | Rating

I went to a friend today and had this with a cupper and it was awesome must make some of my own

Clare's Review | Rating

I made this for my husbands lunch box
He took the whole thing to work and brought back the container with a note from his staff...MORE PLEASE we LOVE it!!
I have doubled the recipe now and make a huge one so I can get a piece to eat!!