Martinique Pineapple Rum Cake with Buttercream Frosting
This indulgent Pineapple Rum Cake from Martinique combines the tropical flavors of pineapple and rum with a moist, tender cake. The cake is layered with a smooth, yellow-tinted buttercream frosting, making it a perfect centerpiece for any celebration. The finishing touch of white chocolate, candied pineapple, and pearl sugar dragees adds elegance and a delightful texture. This cake is best enjoyed with a rum cocktail, reflecting the vibrant spirit of Martinique.
Equipment
- Three 23cm sandwich cake tins
- Baking parchment
- Mixing bowls
- Sieve
- Pastry brush
- Sugar thermometer
- Heavy-based pan
- wire rack
Ingredients
For the Cake:
- 435 g can of pineapple rings
- 330 g plain flour
- ½ teaspoon salt
- 20 g baking powder
- 500 ml whipping cream
- 4 medium eggs
- 1 teaspoon vanilla extract
- 450 g caster sugar
For the Rum Syrup:
- 200 g caster sugar
- 50 ml white rum
- For the Buttercream:
- 300 g caster sugar
- 100 ml water
- 5 medium egg whites
- 500 g softened unsalted butter cut into 2.5cm cubes
- A few drops of yellow food coloring
- ½ teaspoon vanilla extract
To Decorate:
- 50 g white chocolate grated
- 20 g candied pineapple cubes chopped
- Pearl sugar dragees
Instructions
Prepare the Cake Batter:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease three 23cm sandwich cake tins, line the bases with baking parchment, and flour the sides of the tins.
- Drain the pineapple, reserving the juice, and cut the pineapple rings into 5mm dice.
- Sift the plain flour, salt, and baking powder together three times and set aside.
- In a mixing bowl, whisk the whipping cream to soft peaks using an electric mixer.
- Add the eggs, vanilla extract, and caster sugar to the whipped cream and whisk until the mixture is thick, pale, and trebled in volume.
- Gently fold in the chopped pineapple using a large metal spoon, followed by the sifted flour mixture, being careful not to deflate the batter.
- Divide the mixture evenly between the prepared cake tins and bake for 25–30 minutes, or until the cakes are golden and a skewer inserted in the center comes out clean.
- Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Rum Syrup:
- Measure 200ml of the reserved pineapple juice and top it up to 250ml with water.
- Pour the liquid into a pan, add the caster sugar, and bring to a boil, stirring to dissolve the sugar.
- Remove the pan from heat and stir in the white rum.
- Let the syrup cool completely.
Make the Buttercream:
- In a deep, heavy-based pan, combine 250g of the caster sugar with the water.
- Using a sugar thermometer, cook the mixture over high heat until it reaches 118°C.
- Meanwhile, whisk the egg whites with the remaining sugar in an electric mixer on medium speed until soft peaks form.
- Once the sugar syrup reaches the correct temperature, slowly pour it into the egg whites while whisking on low speed.
- Increase the speed to high and whisk until the meringue cools to hand-hot temperature.
- Reduce the mixer speed to low and gradually add the softened butter cubes, whisking until the buttercream is smooth and silky.
- Add a few drops of yellow food coloring and the vanilla extract, and mix until evenly colored.
Assemble the Cake:
- Place the first sponge layer on a cake card or serving plate.
- Using a pastry brush, soak the layer with the rum syrup.
- Spread a 5mm-thick layer of buttercream over the soaked cake layer.
- Repeat with the second and third sponge layers, soaking each with the rum syrup and spreading buttercream between them.
- Coat the outside of the cake with a thin layer of buttercream using a palette knife, then chill the cake for at least 20 minutes to firm up.
Decorate the Cake:
- Apply a final, thicker layer of buttercream over the top and sides of the cake, smoothing it neatly with a palette knife.
- Press the grated white chocolate and chopped candied pineapple cubes onto the sides of the cake.
- Mark the top of the cake with a criss-cross pattern using a long knife and place a pearl dragee at the center of each cross.
Notes / Tips / Wine Advice:
Serving Suggestion:
Enjoy this Pineapple Rum Cake with a refreshing rum cocktail or a cup of strong coffee. It makes a delightful dessert for special occasions.Wine Recommendation:
Pair with a sweet dessert wine such as Muscat or a glass of spiced rum.Nutritional Information
Calories: 600 kcal | Carbohydrates: 68 g | Protein: 6 g | Fat: 34 g | Fiber: 2 g | Sugar: 54 g | Salt: 0.4 mg
