New Zealand

New Zealand was first explored by the Maori known as Kupe around 1,000 years ago. He came across the Pacific from his Polynesian homeland of Hawaiki. Then in 1642, Dutch explorer Abel Tasman sighted a ‘large high-lying land’ off the West Coast of the South Island and named it ‘Staten Landt’. It was later changed to New Zealand by Dutch mapmakers. Tasman never actually set foot on New Zealand and ended up settling in Indonesia.

Some interesting facts
Wellington is the southernmost capital in the world
The first commercial bungee jump was made by AJ Hackett in the Kawarau Bridge in Queenstown in 1988
Of all the population in New Zealand, only 5% are humans, the rest are animals, making it the highest animal to human ratio in the world
It has the 9th longest coastline in the world, with a length of 15,134 km
According to the Corruptions Perception Index, New Zealand is the least corrupt nation in the world (tied with Denmark)

I had the pleasure of spending 6 weeks travelling around New Zealand during my round the world trip. It has so much to offer the visitor. My highlights were sailing around the stunning Milford Sound, wine tasting in Havelock North, skiing in Queenstown, taking in the views from Waiheke Island and strolling along the beach in The Bay of Islands.

When it came to researching New Zealand recipes, I sought advice from my dear friend Pauline who had a plethora of options ranging from lamb, bacon and egg pie, afghan biscuits, lamingtons and apple and bran muffins. I opted to make Louise Cake, which I took to my sisters for her Macmillan Champagne evening. They were pretty well received, despite very good competition!!

Rating: 9/10

Makes 12 – 24 pieces
Prep time: 30 minutes
Cook time: 25 minutes

Base:
75g butter, softened
55g caster sugar
2 egg yolks
1 Tbsp lemon juice
1¼ cups plain flour
½ tsp baking powder

Topping:
¼ cup raspberry, plum or blackcurrant jam
2 egg whites
½ cup caster sugar
½ cup fine desiccated coconut

Preheat the oven to 180ºC
Lightly grease a 20cm x 30cm shallow tin and line the base and sides with baking paper
Cream the butter and sugar until light and fluffy, then add the egg yolks and mix thoroughly
Add the lemon juice and then sift in the flour and baking powder and mix to a firm dough
Press the dough evenly into the prepared tin, and spread over the jam. You don’t need a thick layer
Beat the egg whites until stiff then gently fold in the caster sugar and the coconut using a metal spoon. Spread carefully over the jam, again trying to keep an even thickness. Sprinkle with a little more coconut
Bake for about 25 minutes until the coconut is just turning golden brown
Remove from the oven, and cut into squares or fingers while it is still warm
Cool in the tin on a wire rack

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