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Archive for the ‘Caribbean Pastry Recipes’


ripe breadfruit cakeRipe Breadfruit Cake Ingredients:

  • 5 oz (140 g) flour
  • 2 tsp baking powder
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 4 oz (113 g) margarine
  • 2 oz (56 g) brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla essence
  • ½ pint (280 ml) mashed ripe breadfruit
  • 1 tsp finely grated orange rind
  • 2 tbsp orange juice

How to Make Ripe Breadfruit Cake:

  1. Sift the flour, baking powder, nutmeg and salt together. Cream the margarine and sugar together until fluffy. Add the beaten eggs one at a time, followed by the vanilla essence.
  2. Beat in the mashed breadfruit and the orange rind. Fold in the flour mixture in quarters, adding alternately with the orange juice to give a soft dropping consistency.
  3. Put the mixture in a greased 6-inch (15-cm) diameter baking pan and bake at 375°F for about minutes, or until golden brown and well done. Leave in the pan for about 5 minutes, then turn out and cool on a rack..

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Plantain Turnovers Recipe ~ Caribbean Style: It’s amazing how such simple ingredients can create something so tasty.

Shortcrust Pastry Ingredients:

  • 150 g (6 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Filling Ingredients:

  • 4 ripe plantains
  • 1 tablespoon ground cinnamon
  • ¼ cup brown sugar
  • ¼ cup melted butter

Cooking Instructions:

Peel and slice plantains lengthwise thinly. Then cut into 3″ pieces. Combine sugar and cinnamon in a bowl. Then melt butter in a pan over heat and allow to cool slightly. Prepare pastry and roll out on floured board.

Cut into oblong pieces approx. 21/2″x4″. Dip plantain piece by piece into melted butter and then roll into sugar mixture. Then place on to pastry rolling over and sealing at both ends with a little water. Brush with milk, place on greased cookie sheet and bake at 375F until golden brown. Serve warm.

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coconut-tart

As a young boy, I can recall there was this small pastry shop right in the centre town called “Franz” which made the most delicious Coconut, Guava, and Pineapple Tarts…I’ve ever tasted…I was truly addicted!

I was so disappointed when the pastry shop closed down for good; but there are quite a few Caribbean-style coconut tarts recipes out there – like this one for example.

Coconut tart with golden brown butter crust, freshly grated coconut, chopped almonds and Lemon rind, flavored with almond extract and sprinkled with sugar to top it off.

Coconut Tart Recipe Ingredients:

  • 1 egg
  • 2 drops almond extract
  • ½ cup water
  • 2 cups freshly grated coconut
  • ½ cup sugar
  • 2 tablespoon chopped almonds
  • 1 lemon rind
  • Pastry for crust and strips

How to make Coconut Tart:

Combine coconut, sugar (leaving one tablespoon behind) and water in saucepan. Place over heart and cook until coconut become translucent and most of the liquid is gone. Remove, cool slightly and then add almond extract. Whip egg with lemon rind until fluffy, remove rind and combine egg with coconut mixture and then spoon into shell. Sprinkle with almonds. Place pastry strips criss-cross, sealing ends with a little water. Sprinkle with tablespoon sugar, brush with milk and bake in hot oven until golden brown (350F).

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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