Strawberry Rhubarb Cardamom Louise Cake

Spring has returned, and here is my first new rhubarb recipe of 2022!

When those vibrant pink stalks of early forced rhubarb show up at the market again, I know Spring is  here (even if the snow hasn’t finished with us) and all I want to do is bake things pink!

These days recipes that use more eggs, meringue etc than actual flour etc seem to hold more appeal.  So if you start to see heaps of meringue based desserts, don’t be disappointed.  There is something so light and airy about meringue, that I feel slightly less guilty about indulging in these treats.

Louise Cake

So step in the Louise Cake.  It’s actually a great homey bake that comes to us from New Zealand.  With the classic recipe, the filling is often jam based, and the shortcake base ends up being thinner and cut into slices for a treat with coffee.  But when Yotam Ottolenghi and Helen Goh featured a Louise Cake in their book Sweet, it took on a more majestic presence.  They use a smaller 8 x 8 baking pan (with removable bottom) so that their more sponge-like cake and meringue have more rise.  They used plums as the filling, instead of jam. 

My Take on the Sweet Louise Cake

I have loved baking the Sweet Louise Cake with plums, but in the Spring my heart turns to visions of berries and rhubarb.  So why not use these instead?  And to accent the flavours, I decided to add cardamom to both the cake base and the macerated fruit.

I don’t have an 8 x 8 cake pan with a removable bottom.  I can see why they suggest it, since pushing up from the bottom once the cake has cooled and the meringue is set, makes for a cleaner cake.  You could use parchment paper to line and use as the means to lift up the finished cake, but I would be wary, only because the meringue could be damaged this way.  So I opt for the round 9 inch springform pan for the full recipe as per their suggestion.  I line the bottom of the pan with parchment, then place the sides over it to entrap the base and lock it just.  This helps with easy removal of the cooled cake off the metal base.  It also helps the seal a little bit more during baking.  I also line the sides with a piece of parchment (spray the side walls to help the parchment stick to the sides).  This makes for a clean extraction of the cake.

Three Layers

The base is a lovely tender sponge base, baked first, and left to cool slightly.  You can use a gluten free cup to cup replacement flour with wonderful results.  The batter includes shredded coconut, which adds a lovely texture and flavour to the cake base.

While it is cooling, you will macerate the chopped berries and rhubarb in a little sugar, cardamom and vanilla. Don’t let them macerate too long though, too much juice will be released, and this could cause the cake to become soggy.

The top layer is egg whites whipped up with some sugar, vanilla and cornstarch.  And for fun, toasted almond slices are folded in, once stiff peaks have been achieved.

Now it is time to layer the cake.  Spoon the fruit over the baked cooled sponge cake base.  Gently pat in place.  Then take a silicone spatula to spoon the almond meringue over the fruit.  Once it is all in, use the back of a spoon or small off-set spatula to gently poke and pull up bits of meringue to create a lovely whimsical top.  Into the oven.  Once the meringue has turned a lovely golden brown, is baked through, and has formed a crust, you can take it out to cool on a wire rack.

Once totally cooled, you can unlock the sides of the pan, and gently pry away the parchment from around the sides of the cake.

Final Thoughts

This cake is best on day one, but I can say, even left on a cake stand with a glass dome over it, it tastes just as wonderful for breakfast two days later!  If you are like us, with only two of you at home, feel free to use a 6 inch spring form cake pan, and halve the recipe, it works perfectly.  In fact, this is what you are looking at in these photos.

Other Strawberry Rhubarb bakes you will love:

Strawberry Rhubarb Jalousie

Strawberry Rhubarb Baked Seeded Oatmeal

Mojito Strawberry Rhubarb Pie

Rhubarb Curd with Honey and Lime Strawberry Crepes

5 from 2 votes

Print

Strawberry Rhubarb Cardamom Louise Cake

A tender cardamom scented cake is layered with springtime rhubarb and strawberries, and topped with airy meringue. Rising high, this beauty is a perfect spring cake to share with family.

Course Dessert

Cuisine New Zealand

Keyword cardamom, meringue, strawberry rubarb

Prep Time 30 minutes

Cook Time 1 hour

Servings 9

Ingredients

Cake Layer

• 1/2 cup plus 1 tbsp unsalted room temperature butter, or 125 grams
• 1/2 cup granulated sugar or 100 grams
• zest of one lemon
• 3 large egg yolks, whites will be used in the meringue
• 1 cup all purpose flour or 125 grams
• 1 1/2 tsp baking powder
• 1 1/2 tsp cardamom
• 1/4 tsp salt
• 3 tbsp finely shredded coconut, or 20 grams
• 1/3 cup whole milk, or 80 mL
• 1 tsp vanilla

Fruit

• 1 lb combination of chopped 1 inch lengths of rhubarb/ quartered strawberries, or 450 grams
• 2 tbsp granulated sugar
• 1 tsp cardamom
• 1/2 tsp vanilla powder or extract

Meringue

• 1/2 cup sliced almonds, or 50 grams
• 3 large egg whites
• 1/8 tsp salt
• 3/4 cup plus 3 tbsp granulated sugar, or 185 grams
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 1 tsp cornstarch

Instructions

1. Preheat the oven to 350F (180C)
2. Spread the sliced almonds for the meringue onto a baking sheet and roast for 10 minutes, until light golden brown. Remove and set aside to cool.

Cake Layer

1. Increase the oven to 375F (190C). Line the base and sides of a high-sided 8 inch (20 cm) square, or 9 inch (23 cm) round springform pan with parchment paper.
2. Cube the butter and place it into a bowl of a stand mixer, along with the sugar and lemon zest. Use the paddle attachment to beat on medium high until light and creamy.
3. Add the egg yolks one at a time and beat till combined.
4. Sift the flour, baking powder, cardamom and salt together in a bowl. Add the coconut to the flour mixture and stir through.
5. With the machine running on low speed, add the dry ingredients gradually, alternating with the milk and vanilla.

6. Scrape the batter into the prepared pan, smooth the top and bake in the centre of the oven till fully cooked and a skewer comes out clean, about 25 minutes. Place the pan on a wire rack until ready to be filled. Check after 20 minutes, just in case your oven bakes things faster.

7. Reduce the heat to 350F (180C)

Fruit Layer

1. Combine the chopped fruit in a bowl with the sugar, cardamom and vanilla. Set this aside while you work on the meringue.

Meringue Layer

1. Place the egg whites and salt into a clean bowl. Use the whisk or whip attachment to beat them on medium high speed for one minute. Soft peaks should have formed.
2. Add the sugar, one tablespoon at a time and continue to beat on high speed until the egg whites are stiff and glossy. Add the vanilla extract, vinegar and cornstarch, whisk them them through. Finally, fold in the toasted almond slices.

Assemble

1. Spoon the fruit over the baked cake, close together.
2. Scrape the meringue over the fruit, and spread it out evenly. Swirl the top to get rough waves and peaks.

3. Place the pan on a baking sheet and place this into the oven. Bake until the meringue has formed a firm crust and is beginning to brown, about 35 minutes. Depending on your oven, this could take longer or shorter. If the meringue starts browning before baked through, drape some foil loosely over the pan towards the end.

4. Remove to a wire rack to cool. After 30 minutes you can remove the sides of the pan and peel away the parchment. Let it cool a bit longer if necessary before serving.
5. This is best on day one, but can be stored in a sealed container for 2 days in the fridge.

Recipe Notes

Feel free to halve the recipe and use a 6 inch springform pan for this recipe.
Since you will only need 1 1/2 eggs, this is how to divide the eggs: use all three eggs, first separating the yolks from the whites. Whisk the yolks in a small measuring cup, measure out half and use half for the recipe. Place the remaining yolks in a storage container. Repeat with the whites and a clean measuring cup. Whisk lightly just to homogeneous, and then measure out the half amount you need, add the remaining whites to the eggs in the storage container. This will become scrambled eggs tomorrow!
When reducing the recipe, also watch the baking cues, it may go faster for you, depending on your oven.
Recipe inspired from Sweet by Yotam Ottolenghi and Helen Goh.