Robinson

 

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.

Cake dough ingredients:

  • 200 g butter
  • 200 g self-raising flour
  • 200 g sugar
  • 3 eggs
  • Vanilla sugar
  • Cinnamon
  • Lime zest
  • 1 short crust pastry
  • Nutmeg (if not allergic to nuts)

Short crust pastry ingredients

  • 250g flour
  • 125g butter
  • 25 g sugar
  • 5 g of salt
  • 20cl water
  • 1 egg yolk (otpional)

Filling:

  • 150g Desiccated coconut
  • 1 jar and a half of Jamco banana spread

Preparation

Shortcrust pastry

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

For the filling

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.

Cake dough

In a bowl mix sugar, eggs and vanilla sugar. Add the self-raising flour.

Preparation of the Robinson

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!!