Robinson is a traditional Martinican cake that first appeared in the windows of the Suréna pastry shop in Fort de France. Amour caché is also a variant of Robinson. It is now democratized and is now present in all the pastry shops on the island. It is a cake placed on a shortcrust pastry interspersed with a dose of local fruit jam. For sure, your taste buds will love the mix between the soft top and the crunchy below.
For 6 servings:
- 300 gr of butter
- 300 gr of flour
- 150 gr of sugar
- 4 eggs
- 1 sachet of baking powder
- Vanilla sugar
- Grated cinnamon
- 1 grated lime zest
- 1 shortcrust pastry
- 150 gr of banana or guava jam
- 150 gr of coconut jam
- In a bowl, mix the sugar with the eggs and the vanilla sugar.
- Then add the flour and baking powder.
- Then add the butter.
- Put the shortcrust pastry in the mold, prick it with a fork and cook for 10 minutes.
- Add the coconut jam then distribute it over the entire surface.
- On top, distribute the banana, guava or pineapple jam.
- Pour the cake batter. You can choose to pour the entire cake batter or put a layer of cake batter between the two jams.
- Preheat your oven to 180 ° C (thermostat 6).
- Leave to cook for 30 minutes.
- When the surface is golden, see if your is cooked and remove it from the oven.
- Once cooled, you can enjoy!