Robinson cake

Robinson cake

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