Category: DESSERTS

The rice pudding is a dessert very popular in Martinique. Its sweet smell and the spices bring back good childhood memories. Its delicate aroma fills the house and you just cannot wait to eat with your loved ones.

Preparation time: 45 minutes

• 100ground rice

• 450 ml water

• Zest of 1 lime

• 1 cinnamon stick

• 1 pinch of nutmeg

• 80g sweetened condensed milk (about 3 Tbsp. S.)

• 250g unsweetened condensed milk

• 2 pinches of nutmeg

• 1/2 vanilla bean

• 1 jar of Jamco banana & strawberry spread

In 200 ml of water, put to infuse the lemon zest and cinnamon stick until the water boils.

Spread the rice under cold water in order to get rid of some of its starch. Stir the rice into the boiling water and let cook for 3 minutes.

At the end of 3 minutes, pour the rice into a colander and place it under cold water.

Stir in evaporated milk in the pan and give it the lemon peel and cinnamon stick. Add the rice. Turn the heat (set 5-6 / 9) and stir regularly.

After 5 minutes of cooking, add the sweetened condensed milk, the 250 ml water, and vanilla.

Stir regularly throughout cooking. And it takes about 35 minutes. At the end of cooking, put the rice pudding in bowls and leave to cool.

Enjoy at room temperature or cool and finally add some yummy Jamco banana & strawberry spread on top.

Vegan Chocolate cake with Jamco Banana spread

Ingredients:

300g of flour
200g of brown sugar
50g unsweetened dark cocoa powder
2 teaspoons baking soda
150 ml hot water
100 ml of vegetable oil
1 tablespoon of instant coffee granules
1 tablespoon of vanilla extract
1/2 teaspoon of cinnamon
Filling

1 jar Jamco banana spread Method

Preheat oven to 350º. Spray and flour a bundt pan well, making sure you get all the nooks and corners.

Whisk the dry ingredients except instant coffee together in a large mixing bowl.

Combine the wet ingredients- water, oil, instant coffee, vanilla, and cinnamon in a large measuring cup.

Add the dry ingredients to the wet and fold together with a wooden or rubber spatula or a hand whisk just until combined.

Pour batter into the well-greased and floured bundt pan.

Bake until a tester comes out clean, 35-40 minutes.

Let the cake cool in the pan for 10 minutes. Run a skewer or knife around the edges to loosen the cake. Do not forget to run the knife/skewer around the center of the bundt pan. Invert on a wire rack.

Let the cake cool completely before cutting yourself a slice.

This cake is one of the cakes par excellence in Martinique! A cake that bears his name, a layer of spread is hidden between a shortcrust pastry and cake dough, all delightfully arranged for exquisite pleasure. Made using banana spread which gives it an incomparable taste.

Recipe for 8-10 people

Shortcrust pastry ingredients

250g flour
125g butter
25 g sugar
5 g of salt
20cl water
Cake dough ingredients
150 g flour
100 g of powdered sugar
4 whole eggs
1 tsp coffee vanilla essence
Nutmeg powder ( if not allergic to nuts)
Filling
1 jar and a half of Jamco banana spread

Preparation

Shortcrust pastry
Put together flour, salt, and sugar. Stir butter and sand dough. Add the egg and mix to obtain a smooth mixture. Add a few tablespoons of cold water or ice and mix with the palm to form a smooth paste. Form a ball, shoot, and keep cool. You can prepare the day before

Cake dough

Beat the eggs with the sugar, the mixture must be frothy and almost doubled in volume. Stir in flour, vanilla, and nutmeg and mix.

Preparation of the Amour Caché

Start by preheating the oven to 180 °. Darken the pastry in a pie. Give 6 shots spoon then spread Jamco banana spread. Pour the cake dough. The cake dough does not swell, do not hesitate to put it generously. Bake for 35 minutes at 180 °. When the cake has a golden colour is ready.

Cool and decorate with icing sugar to give it a more attractive effect.

Voilà and Bon appétit!!

The Robinson cake is one of the most popular cakes in Martinique. It is composed of a type of pound cake with banana spread, coconut, and shortcrust pastry. The Robinson cake is very good especially the crispy side (the shortcrust pastry).

The Robinson cake is a delicious cake that you must try.

Cake dough ingredients:

200 g butter
200 g self-raising flour
200 g sugar
3 eggs
Vanilla sugar
Cinnamon
Lime zest
1 short-crust pastry
Nutmeg (if not allergic to nuts)
Short-crust pastry ingredients
250g flour
125g butter
25 g sugar
5 g of salt
20cl water
1 egg yolk (optional)
Filling:
150g Desiccated coconut
1 jar and a half of Jamco banana spread

Preparation

Shortcrust pastry
Put together flour, salt, and sugar. Stir butter and sand dough. Add the egg yolk and mix to obtain a smooth mixture. Add a few tablespoons of cold water or ice and mix with the palm to form a smooth paste. Form a ball, shoot, and keep cool. You can prepare the day before

For the filling

In a small pan, put the desiccated coconut, 100g of sugar, and some water. Put on the stove gas mark 2 for 15 minutes. It must not be dry or too watery.

Cake dough

In a bowl mix sugar, eggs, and vanilla sugar. Add the self-raising flour.

Preparation of the Robinson

Start by preheating the oven to 200°degrees.

Put the shortcrust pastry into a pan and bake for 5-7 minutes.

Add the coconut filling to the shortcrust pastry, then top up with a Jamco banana spread.

Pour the whole cake dough.

Bake at 200°degrees for 25 minutes.

Voilà and Bon appétit!!

This consists of a pastry crust pastry surrounding the succulent Jamco banana spread. The salty dough and sweet jam are a delight.

Ingredients

250g flour
125g butter
25 g sugar
5 g of salt
20cl water
Filling
Jamco banana spread
Preparation
Put the flour on the table and dig a well.

As well in the middle add the butter, sugar, salt, and water.

Knead the dough without overworking failing to make it tough when cooked.

Let stand for 2 hours in a cool and spread with a thickness of 3 mm roller.

Cut into rounds large enough.

Moisten the edge of the washer, add Jamco banana spread, and close.

Preheat oven to 200 ° C for 15 minutes then bake at 180 ° 200 ° for 15 to 20 minutes.

Voilà and Bon appétit!!

Cake dough ingredients:

• 200 g butter
• 200 g self-raising flour
• 200 g sugar
• 3 eggs
• Vanilla sugar
• Cinnamon
• Lime zest
• 1 short-crust pastry
• Nutmeg (if not allergic to nuts)

Filling

• 1 jar and a half of Jamco banana & raspberry spreadCustard

Preparation

Start by preheating the oven to 200°degreesIn a bowl mix sugar, eggs,

and vanilla sugar.

Add the self-raising flour.

Bake at 200°degrees for 25 minutes.

Once baked, cut the cake in half then top up with Jamco banana & raspberry spread.

Cover the cake fill half with the other half and scatter some custard.

Voilà and Bon appétit!!

Hidden chocolate heart cake with Jamco banana & strawberry spread

Prep: 1hr

Bake: 1h50

Servings: 10

Ingrédients for the chocolate sponge

© 3 eggs

© 175g self-raising flour

© 160g of brown sugar

© 170g unsalted butter

© 3 tbsp cocoa powder

© 90ml milk

© Cinnamon (optional)

© Nutmeg (optional)

© Vanilla extract

Ingrédients for the cake dough

© 3 eggs

© 175g self-raising flour

© 160g of brown sugar

© 170g unsalted butter

© 90ml milk

© Cinnamon (optional)

© Nutmeg (optional)

© Vanilla extract

For the filling

© Jamco banana & strawberry spread

For the icing

© 150ml double cream

© 200g dark chocolate, finely chopped

© 80g unsalted butter

Préparation

© Preheat oven. Grease a loaf tin. Mix the butter and the sugar until light and fluffy. Beat the eggs and pour in, a little at a time, mixing after each addition. Sift together flour, and cocoa powder, and then fold into the butter mixture. Combine milk, vanilla extract, all the spices, add to the batter, and then mix.

© Pour the cake dough into the loaf tin and bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, and then transfer to a wire rack. When cool, cut the cake into 3cm slices. Using a heart cutter, stamp out the hearts.

© Make a second cake mixture: same as the first cake – you won’t have cocoa. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spread some Jamco banana &strawberry on each side of the packed hearts. Add the remaining cake mixture, covering as much of the hearts as possible.

© Bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.

© For the icing: melt the chocolate, combine, and mix the icing sugar into the softened butter. Finally, mix in the melted chocolate.

© Serve Voilà and Bon appétit ©

Chocolate sponge cake with Jamco Banana & Strawberry Spread

Ingredients for the sponge:

200g of butter
200g of Caster sugar
3 Eggs beaten * 200g self-raising flour (sieved)
1 Tablespoon of Cocoa Powder
For the icing:

75g unsalted butter
175g icing sugar
3 tbsp cocoa powder
milk or warm water
Filling

1 jar and a half of Jamco banana & strawberry spread
To decorate:

sieved icing sugar
Method
1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

3. Fold in the remaining flour and the cocoa powder with a metal spoon.

4. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.

5. Remove from oven and leave to cool before turning out onto a cooling rack.

6. Sift and beat the cocoa powder into the icing.

7. To make the butter icing, place the butter in a bowl and beat until soft.

8. Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable.

9. Sift and beat the cocoa powder into the icing and use it to sandwich the two sponges together.

10. Spread Jamco banana & strawberry in the middle of the sponge.

11. Dust the top of the cake lightly with the sieved icing sugar.

Voilà and Bon appétit!!