3 tablespoons dark rum and/or one portion or rum extract (about 1/4 teaspoon)
220 g flour
1 pinch salt
2 teaspoons baking powder
1/4 cup buttermilk or Greek yogurt (I used the yogurt)
For the topping and frosting:
8 oz. can of pineapple or jackfruit in syrup (I used jackfruit), or whatever you like
1 lime juice and zest
1/2 cup sweetened flaked coconut
1/2 cup heavy whipping cream
2-4 tabelsppons brown sugar, to taste
2 tablespoons powdered sugar
1 teaspoon dark rum
Preheat the oven to 180°C and grease a 24-25 cm springform.
In a medium bowl, beat together with an electric mixer the oil, butter and sugar. Beat this mixture very well, until light.
Add the rum the eggs and beat well again.
Stir together the flour, salt and baking powder and fold this dry mixture under the wet mixture.
Add half of the buttermilk and beat shortly just to combine.
Pour the batter into the mold, and bake for about 25-30 minutes until done (toothpick test). Let the cake cool on a wire rack.
While the cake is baking drain pineapple or jackfruit (keep the syrup) and cut them into bite sized pieces. Now bring his syrup and the sugar in a small saucepan to boil. Let simmer until slightly thickened add fruit pieces, lime juice and zest, bring shortly to boil. Remove the pan from the heat to cool slightly.
Once the cake is done and it has cooled for about 15 minutes, poke holes all over the surface with a toothpick or a fork. Spoon the thickened syrup first on top and then arrange the fruits. Let cool completely before making the frosting.
Toast dry the coconut in the skillet stirring constantly. When the coconut is a light, toasty brown place it a bowl to cool down.
Just before serving, beat whipping cream, add sugar, powdered sugar and beat shorty again (you may also beat all together).
Top the cake with the prepared cream, sprinkle toasted coconut on top and serve immediately.
Elvira is an Azorean wonderful blogger. As I saw this stunning recipe I knew that this would I was looking for and I saved this in my “to try” recipes. Only a few days later I tried her recipe called “Torta de peixe à Marília” (http://elvirabistrot.blogspot.ch/2011/09/torta-de-peixe-marilia.html?spref=pi) and I adapted her recipe. I don’t know if I understood well all the ingredients and description of the procedure, but I will report what I did and the result was fabulous!
This preparation presents very well, can be eaten warm or cold; up to you!
For this recipe you should use white flesh boiled fish as suggested in her original Azorean recipe, but you can also use other kind of fish even with smoked trout!
I increased the quantity of flour as I supposed she used 3 heaped tablespoon flour. I used 4.
A refreshing and healthy low sodium salad. I love this dressing very much and I’ve prepared this many times (usually without passion fruit because I don’t have these always on hand) and I got a lot of good comments. Sometimes I top this with salted caramelized chopped walnuts.
I hope this Bahamian recipe will inspire you to prepare a tropical salad soon as this is wonderful way to enjoy summer dishes reducing calories but not taste; a real explosion of flavors!