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 (optional)
Filling:
150g Desiccated coconut
1 jar and a half of Jamco banana spread
Preparation
Shortcrust pastry
Put together flour, salt, and 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 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 to the shortcrust pastry, then top up with a Jamco banana spread.
Pour the whole cake dough.
Bake at 200°degrees for 25 minutes.
Voilà and Bon appétit!!
