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Robinson
Robinson is a traditional Martinique recipe a classic dessert cake of a sponge sandwiched between two layers of pastry, with the pastry spread with jam. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Robinson.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
8
Rating: 
Tags : Dessert RecipesBaking RecipesCake RecipesMartinique Recipes
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 can be found in all the pastry shops on the island. It is a cake baked on a shortcrust pastry base, with a layer of local fruit jam sandwiched between.
Ingredients:
300g of butter, diced
300g of cake flour
150g of sugar
4 eggs
2 tsp of baking powder
15g Vanilla sugar
1 tsp ground cinnamon
finely-grated zest of 1 lime
1 x 475g package of shortcrust pastry or 2 batches
Pâte Brisée
150g of
banana jam or
guava jam or
pineapple jam
150g of
coconut jam
Method:
Pre-heat your oven to 180°C
Lightly roll out the shortcrust pastry. Use half to line the base of a greased metal baking tin (about 22cm square). Prick all over with a fork then transfer to the centre of your pre-heated oven and bake for 10 minutes. Remove from the oven and set aside to cool. Cover the remaining pastry with clingfilm or a damp cloth so it does not harden.
In a bowl, beat together the sugar with the eggs and the vanilla sugar. Sift in the four and baking powder then add the butter and rub in with your fingertips until the mixture resembles coarse crumbs. Add the eggs, one at a time, beating thoroughly to combine after each addition.
At this point, spread the coconut jam evenly over the pastry base. Either spread your choice of guava jelly, banana jam or pineapple jam over the coconut jam or spread half the cake batter over the coconut jam and dot the other jam (or a mix of jams on top). Spread over the remaining cake batter
Carefully cut the remaining pastry to shape then place on top of the cake batter. Transfer to the centre of your pre-heated oven and bake for 30 minutes. When the surface of the cake is golden and the sponge is cooked through remove from the oven and set aside to cool.
Once cooled, cut into squares and serve.
