Posted by Renée Leonard-Stainton on 23 May 2011 - 10:06pm
Raspberry Louise Slice
Best tucked into straight from the fridge, one bite and the light coconut meruinge-like topping breaks to allow the cold raspberries to burst their brilliance inside your mouth. These aren't meant to look perfect, let the jam ooze where it wants to ooze, and the raspberries stain the batter as they please. They're pretty in their inconsistent vibrancy and taste a treat!
Best tucked into straight from the fridge, one bite and the light coconut meruinge-like topping breaks to allow the cold raspberries to burst their brilliance inside your mouth. These aren't meant to look perfect, let the jam ooze where it wants to ooze, and the raspberries stain the batter as they please. They're pretty in their inconsistent vibrancy and taste a treat!
Method
- Turn oven on to 180°. Line a 20 x 30 cm tin with baking paper
- Cream the coconut butter and xylitol together and beat for about 2 minutes
- Slowly add the egg and vanilla
- Stir all of the dry ingredients into the butter mix and add the soy milk
- Spread the mixture evenly into the tin
- Spread the jam over the cake mixture and sprinkle with raspberries
- Gently pat the berries into the jam to hold and set aside
- For the topping, cream the butter and sugar together for 2 minutes
- Gradually add the eggs, beating well in between
- Fold the coconut and rice flour into the mixture
- Spread over the raspberries
- Bake for 40 minutes
- Leave in tin to cool before cutting
- Store in the fridge
Hi again Renee
Is Xylitol better for you than normal sugar? Does it work the same in recipes? Thanks, CG
Xylitol works in a very similar manner to castor sugar in recipes. It is not usually my first sweetner of choice, but is recommended as a better option for diabetics. Xylitol is a low glycaemic sweetener, and is slowly absorbed and metabolized independently of insulin. Xylitol does not cause the dramatic increase in blood sugar level.