Robinson (Martinican cake)

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
  1. In a bowl, mix the sugar with the eggs and the vanilla sugar.
  2. Then add the flour and baking powder.
  3. Then add the butter.
  4. Put the shortcrust pastry in the mold, prick it with a fork and cook for 10 minutes.
  5. Add the coconut jam then distribute it over the entire surface.
  6. On top, distribute the banana, guava or pineapple jam.
  7. Pour the cake batter. You can choose to pour the entire cake batter or put a layer of cake batter between the two jams.
  8. Preheat your oven to 180 ° C (thermostat 6).
  9. Leave to cook for 30 minutes.
  10. When the surface is golden, see if your is cooked and remove it from the oven.
  11. Once cooled, you can enjoy!