Le Robinson Antillais

Ingredients

• 250 gplain flour (for the pastry)
• 125 gunsalted butter (for the pastry)
• 1 egg + 25 gwater
• 250 gplain flour (for the cake)
• 250 gsoft unsalted butter (for the cake)
• 190 gsugar
• 5eggs
• 150 gcoconut jam
• 130 gguava jam
• to tastevanilla, lemon, cinnamon, bitter almond flavouring and aged rum

Instructions

1. 1

   Make the pastry

   Rub or mix the 250 g of pastry flour with the 125 g of butter until the mixture resembles breadcrumbs. Add the egg and 25 g of water, bring it together into a ball, wrap it and chill for 30 minutes.

2. 2

   Mix the cake

   Beat the 250 g of soft butter with the sugar. Add the egg yolks one at a time, then mix in the vanilla, lemon, cinnamon, bitter almond flavouring and aged rum.

3. 3

   Fold in flour

   Whisk the egg whites until stiff. Fold them gently into the butter mixture, then gradually add the sifted cake flour.

4. 4

   Layer the jams

   Line the cake tin with the chilled pastry. Spread the coconut jam over the base, followed by the guava jam.

5. 5

   Bake the cake

   Pour the quatre-quarts mixture over the jams. Bake for 45 minutes at 160°C, then cook for a further 15 minutes on low, conventional heat.

6. 6

   Cool and serve

   Leave the cake to cool completely before removing it from the tin and cutting it into portions.

What is Le Robinson Antillais?

This Antillean-style pâtisserie layers shortcrust pastry, fruit preserves and a rich, soft cake batter. The name and combination point to a Creole dessert tradition in which buttery pastry and tropical flavours meet.

Here, coconut jam brings sweetness and texture, while guava jam adds a fruity layer. The two-part base gives each slice a contrast between crisp pastry and tender cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 9g protein, 76g carbs, 33g fat.

Most of the energy comes from the butter, flour, sugar and sweet jams; the eggs contribute protein as well as fat. Pair a slice with fresh fruit or unsweetened tea, and keep the portion to one of the 10 intended servings if serving it after a meal.

The two-part base

Shortcrust pastry: Work the flour and butter together until evenly crumbly, then add the egg and water just long enough to form a dough. Chilling it for 30 minutes helps it firm up for lining the tin.

Cake batter: The method builds a quatre-quarts-style topping from butter, sugar, eggs and flour. Keep the butter soft so it beats smoothly with the sugar.

Layering the coconut and guava

Coconut first: Spread the coconut jam over the pastry in an even layer, reaching close to the edges without pressing hard into the dough.

Guava next: Add the guava jam on top of the coconut. A gentle hand helps keep the two flavours distinct rather than blending them into one layer.

Keeping the cake light

Egg whites: Whisk them until stiff, then fold them into the butter mixture carefully. This preserves some of the air that helps the cake layer rise.

Flour: Sift it and add it gradually, folding as you go. Stop once it is incorporated to avoid knocking out too much air.

Getting the bake right

The recipe calls for 45 minutes at 160°C, followed by 15 minutes on low conventional heat. Keep the cake in the tin while it cools so the pastry and cake layers can settle before you move it.

Because the recipe does not give a tin size or a separate doneness test, check the centre near the end of the stated baking time. The cake layer should look set rather than wet.

Flavouring the batter

Warm notes: Vanilla and cinnamon complement the coconut and guava, while lemon adds a brighter edge. Use the flavourings sparingly so they support rather than overwhelm the preserves.

Aromatic additions: Bitter almond flavouring and aged rum are listed without quantities, so add them to taste. Mix them into the butter and sugar mixture with the egg yolks.

Serving and sharing

Let the bake cool completely before slicing; warm jam and cake can make the layers shift. A sharp knife, wiped between cuts, helps keep the edges neat.

Serve a slice with tea or coffee, or add fresh fruit alongside it for a less rich contrast. The recipe makes 10 portions, making it suitable for sharing.

Recipe notes & tips

• Chill the pastry for the full 30 minutes so it is easier to handle.
• Use soft, not melted, butter for the cake mixture.
• Fold the egg whites gently to retain as much air as possible.
• Spread each jam in a thin, even layer for a more balanced slice.
• Allow the bake to cool completely before removing it from the tin.
• Use a clean knife between slices to keep the layers tidy.

Variations

• Citrus lift: Add a little extra lemon flavouring to brighten the rich cake.
• Spiced version: Emphasise the cinnamon for a warmer, more aromatic finish.
• Jam balance: Adjust the relative amounts of coconut and guava jam while keeping the total close to the recipe quantity.
• Rum aroma: Add aged rum gradually to taste so it does not dominate the fruit.
• Neater slices: Chill the cooled bake briefly before cutting for firmer layers.

Common mistakes to avoid

• Overworking the pastry: Mix only until it forms a ball so the base stays tender.
• Skipping the chill: Rest the pastry for 30 minutes or it may be difficult to line the tin.
• Deflating the whites: Fold them in gently rather than beating them into the batter.
• Mixing the jam layers: Spread the coconut and guava separately to preserve their contrast.
• Removing it while warm: Cool the bake fully before turning it out so the layers can hold together.
• Using melted butter: Start with soft butter for a smooth, properly beaten cake mixture.

How to store

Store the cooled cake covered in the fridge and eat within 3 days. Bring a slice to room temperature before serving, or warm it briefly in a low oven if you prefer it slightly warm.

Frequently asked questions