A PLUMMY LOUISE CAKE FOR THE END OF SUMMER / PRAWNS WITH BEANS, PARSLEY, WHITE WINE AND GARLIC (and lots of butter)
Is anyone else up for a petition to make April the official end of summer? It seems far too early to be talking about Autumn. It’s the other A-word. I’m in denial.
But we do have stone fruit to distract us so it’s not all bad. Plums, peaches, nectarines - they’re all at their best right now. Lovely friends have arrived bearing baskets of plums. There will be sauce, chutney, jam. And then there’s this thing.
I’ve seen several iterations of a so-called Louise cake revolve it’s way around the food world, and in spite of my unwavering loyalty to the original old school slice, as far as cakes, this is pretty bloody spot on. Ottolenghi make an absolutely banging version which has been a staple for years in his eponymous London delis. It’s pretty cute to see him credit little old New Zealand as being the home of the original Louise Slice, describing it as being hugely popular. I wish he were right, but I find myself fearing for this tin filler classic, because I’m seeing it less and less. Time to bring about a renaissance. Make the most of the fruit in season and go for it. I’ve done a rich, dense almond cake as a base (you can use gluten free flour if you need to), because I think it makes for a more delicious end result. It almost reminded me of trifle. The sliced plum soaks into the cake and gives it that lip smacking sweet-tart foil. I’m wishing I had a bit beside me as I write this. Just make it. You’ll see. It’s the perfect cake for a celebration. What the celebration is, is entirely up to you, wink.
Have a lovely week. S xx