Tropical Rum Cake


A summer dream for warm evenings!

Tropical, sweet, moist and so aromatic. Don’t miss this!

Tropical Rum Cake

  • Servings: 8-12
  • Difficulty: medium
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For the cake:

  • 1/3 cup oil
  • 3 tablespoons unsalted butter or margarine
  • 3/4 cup sugar
  • 3 tablespoons dark rum and/or one portion or rum extract (about 1/4 teaspoon)
  • 2 eggs
  • 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


  1. Preheat the oven to 180°C and grease a 24-25 cm springform.
  2. In a medium bowl, beat together with an electric mixer the oil, butter and sugar. Beat this mixture very well, until light.
  3. Add the rum the eggs and beat well again.
  4. Stir together the flour, salt and baking powder and fold this dry mixture under the wet mixture.
  5. Add half of the buttermilk and beat shortly just to combine.
  6. 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.
  7. 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.
  8. 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.
  9. Toast dry the coconut in the skillet stirring constantly. When the coconut is a light, toasty brown place it a bowl to cool down.
  10. 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.

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Azorean Fish Roll


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” ( 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.

Azorean Fish Roll

  • Servings: 4-8
  • Difficulty: medium
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Autor: Azorean-Fish-Roll-2

You need:

  • 200 g cooked white flesh fish (or 200 g smoked trout)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves
  • 2 tablespoons parsley
  • 200 ml milk
  • 3 tablespoons tomatoes paste
  • 3 egg yolks
  • 4 heaped tablespoons flour, sifted
  • 1 teaspoon baking powder, sifted
  • Chili flakes to taste
  • Salt and pepper to taste
  • 3 egg whites
  • 3/4 cup homemade marinara or tomatoes sauce  ( I can imagine that herbed cream cheese would be delicious as well)


  1. Preheat the oven to 200°C/400°F.
  2. Line a baking tray with parchment foil, grease and dust the foil with flour.
  3. Prepare/cook the fish and let cool down, dice it into small pieces.
  4. In a skillet heat oil and fry onion and garlic until onion begins to brown. Transfer to a bowl.
  5. Add to the bowl parsley, milk, tomatoes paste and egg yolks. Stir to combine.
  6. Fold flour, baking powder and chili flakes to taste. Adjust to taste with salt and pepper.
  7. Beat egg whites to stiff picks and fold egg whites under the batter.
  8. Spread the batter over the prepared foil and bake for 15 minutes at 200°C/400°F.
  9. Remove from the oven and turn the sponge out onto another piece of greaseproof paper / parchment foil.
  10. Spread the tomatoes sauce. Roll the sponge using the foil.
  11. Serve hot of wrap in foil to cool down.


Tropical Chicken Salad


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!

Tropical Chicken Salad

  • Servings: 2-3
  • Difficulty: easy
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You need:

Tropical-Chicken-Salad-1 Salad:

  • 1 cup meat, grilled/BBQ, deboned, skinless and cut into bite sizes
  • 1 pinch allspice
  • 2 cups white cabbage or lettuce, sliced
  • 1 mango, peeled and dices
  • 1 cup diced tomatoes,


  • 1/2 passion fruit, inner content of the fruit (if you don’t have this, don’t worry)
  • 1 lime juice
  • 1 teaspoon dried thyme or to teaspoons fresh chopped thyme (variation fresh cilantro leaves)
  • 1 garlic clove, chopped
  • 1-2 teaspoons honey
  • 1 tablespoon rum, optional
  • 4 tablespoon oil (I used olive oil)
  • Dried chili flakes, to taste
  • Pepper, to taste


  1. Toss chicken meat with allspice.
  2. On a serving dish layer cabbage, tomatoes, mango and top with chicken.
  3. In a small bowl combine all the ingredients for the dressing, season or adjust to you taste.

Pour dressing over salad and serve.

Carrot and Raisin Salad with a Twist


This Bahamian salad should make 4 portions, but it was so delicious that yesterday I ate this alone with my son and we did not let any leftovers. It’s one of the best carrot salad I’ve ever tried!

The result is an exquisite exotic salad we loved very much and I will prepare soon for all of us…. doubling the quantity!

Carrot and Raisin Salad with a Twist

  • Servings: 2-4
  • Difficulty: easy
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Autor:  Carrot-and-Raisin-Salad-with-a-Twist

You need:

  • 2 cups carrots, peeled and grated
  • 1/2 cup raisins
  • 1/2 cup cashew
  • 2 tablespoon dried coconut flakes
  • 2 tablespoons white rum, or to taste
  • Oil
  • White vinegar (I used white balsamic vinegar)
  • Pepper
  • Salad leaves to serve


  1. Grate the carrots.
  2. Dry roast the cashews, set aside.
  3. Dry roast the coconut flakes until light browned.
  4. Combine carrots, raisins, cashew and coconut but reverse little coconut and cashew for decoration.
  5. Season with rum, oil, vinegar and pepper to taste.
  6. Spoon over salad leaves (single plates or in a bowl) top with reserved cashew and coconut!