Name: Raspberry & Vanilla Bean Louise Slice
Prep time: 30 min
Cook time: 45 min
Yield: 12 Slices
Cuisine: New Zealand
Ingredients: ½ cup The Good Oil extra virgin rapeseed oil (base); 240 g caster sugar (base); 4 large egg yolks (base); 1 tsp vanilla paste (base); 350 g plain flour (base); 1 tsp baking powder (base); Pinch of salt (base); ⅔ cup raspberry jam (filling); Finely grated zest of 1 lemon (filling); 4 large egg whites (topping); 1 tsp vanilla paste(topping); 175 g caster sugar(topping); 70 g shredded coconut (topping); Freeze dried or fresh raspberries (topping - optional)

Difficulty

Easy

Serves

Cooking time

Prep 30 mins
Cooking 45 mins

Print

Print Recipe

Social

How To Make Raspberry & Vanilla Bean Louise Slice

This Raspberry & Vanilla Bean Louise Slice is a beautiful twist on a Kiwi classic. The Good Oil Extra Virgin Rapeseed Oil creates a light, tender base (no butter required) that’s topped with sweet raspberry jam and fresh lemon zest, then finished with fluffy vanilla meringue and a sprinkle of coconut. Sweet, soft and perfectly balanced, it’s a crowd-pleaser that looks just as good as it tastes – ideal for sharing with family and friends!

During October, $1 from every limited edition Pink Ribbon bottle of The Good Oil Extra Virgin Rapeseed Oil sold will be donated to Breast Cancer Foundation NZ as part of the Pink Ribbon Appeal. Thanks to the generosity of Kiwi shoppers, more than $80,000 has already been raised over the past three years. These bottles will be available nationwide throughout October, while stocks last. Your support helps fund education, early detection, life-saving research and specialist support services for people affected by breast cancer.

Ingredients – Base

½ cup The Good Oil extra virgin rapeseed oil
240 g caster sugar
4 large egg yolks
1 tsp vanilla paste
350 g plain flour
1 tsp baking powder
Pinch of salt

Ingredients – Filling

⅔ cup raspberry jam
Finely grated zest of 1 lemon

Ingredients – Topping

4 large egg whites
1 tsp vanilla paste
175 g caster sugar
70 g shredded coconut
Freeze dried or fresh raspberries (optional)

Method

Preheat the oven to 155°C (fan). Line a 18 × 28 cm slice tin with baking paper. In a stand mixer, beat the oil, sugar, egg yolks and vanilla paste until pale and thick. Add the flour, baking powder and salt, mixing until the mixture resembles soft crumbs. Press evenly into the prepared tin using the back of a spoon. Bake for 20 minutes, or until the edges are just beginning to turn golden. Remove from the oven.
While the base bakes, beat the egg whites and vanilla until frothy. Gradually add the sugar, a spoonful at a time, beating continuously until the meringue is thick and glossy with firm peaks. Using a spatula, gently fold in half the coconut.
Mix the raspberry jam with the lemon zest, then spread evenly over the warm base. Spoon the meringue on top and smooth it out gently. Sprinkle over the remaining coconut.
Return to the oven for 20-25 minutes, or until the meringue is lightly golden all over.
Allow the slice to cool completely in the tin before lifting out and cutting into squares.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

View product