Nick Cat Oakley
The Robinson cake is one of the most popular cakes in Martinique. It is composed of a type of pound cake with banana spread, coconut and shortcrust pastry. The Robinson cake is very good especially the crispy side (the shortcrust pastry).
The Robinson cake is a delicious cake that you must try.
Put together flour, salt, sugar. Stir butter and sand dough. Add the egg yolk and mix to obtain a smooth mixture. Add a few tablespoons of cold water or ice and mix with the palm of the hand to form a smooth paste. Form a ball, shoot and keep cool. You can prepare the day before
In a small pan, put the desiccated coconut, 100g of sugar and some water. Put on the stove gas mark 2 for 15 minutes. It must not be dry or too watery.
In a bowl mix sugar, eggs and vanilla sugar. Add the self-raising flour.
Start by preheating the oven to 200°degrees.
Put the shortcrust pastry into a pan and bake for 5-7 minutes.
Add the coconut filling on the shortcrust pastry, then top up with Jamco banana spread.
Pour the whole cake dough.
Bake at 200°degrees for 25 minutes.
Voilà and Bon appétit!!