The amour caché is the Martinican cake par excellence. It is a variant of the Robinson invented in the kitchens of the historic Suréna pastry shop in Fort de France at the beginning of the 20th century. Since then, the amour caché has become popular throughout Martinique and will be offered to you in all the pastry shops on the island or as a dessert in restaurants.
The amour caché (hidden love in English) owes its name to the name to the fact that it hides in its heart a delicious jam (guava, banana, coconut most often) between a sponge cake and a shortcrust pastry. Be careful, especially not to confuse with the tourment d'amour which is a specialty of the islands of Saintes in Guadeloupe and which comes in the form of a tart with a completely different filling.
For 6 persons:
- 300 gr of flour
- 200 gr of butter
- 120 gr of sugar
- 4 eggs
- 1 sachet of vanilla sugar
- 1 packet of dry yeast
- Cinnamon + a lime zest
- 1 shortbread pie crust
- 150 gr of coconut jam
- 150 gr of guava or banana jam (your choice)
- If your shortbread pie crust is frozen, consider thawing it first.
- In a bowl, mix the sugar with the vanilla sugar and the eggs.
- Add the melted butter and stir until the mixture whitens.
- Mix the flour with the yeast then pour into the preparation.
- Add the grated or powdered cinnamon then the grated lemon zest.
- Keep this mixture aside.
- Roll out the shortbread dough then place it in a cake mold.
- Using a spoon, spread the coconut jam.
- On top pour the jam of guavas or bananas.
- Pour the cake batter over it.
- Preheat your oven to 180 ° C (thermostat 6).
- Put your mold in the oven and cook for about twenty minutes.
- When the cake is golden, remove it from the oven and unmold it.
- It's ready !