Guadeloupean Vanilla Cake

Ingredients

• 200 g Unsalted butter (Melt then let cool to room temperature)
• 100 ml Sunflower oil (Will add moisture to the cake)
• 5 pcs Eggs (Organic eggs from Guadeloupe, about 200‑210 g)
• 200 g Cane sugar (Marigalante) (Very fragrant local cane sugar)
• 100 g Almond powder (Adds moisture and almond flavor)
• 200 g T5 wheat flour (Local flour made in Guadeloupe)
• 8 g Baking powder (About 2 teaspoons)
• 2 g Salt (A pinch)
• 200 ml Whole liquid cream (Adds richness)
• 1 pcs Vanilla bean (Seeds only, local Guadeloupe vanilla)
• 22 ml Homemade vanilla extract (About 1.5 tablespoons, artisanal Guadeloupean extract)
• 10 g White agricole rum (About 2 teaspoons, local rum)
• 20 g Butter (for greasing the pan) (Cold butter by hand)

Instructions

1. Melt the butter

   Place the butter in the small saucepan and melt over low heat until completely liquid.

   Time: PT5M

2. Let the melted butter cool

   Remove the saucepan from the heat and let the butter cool to room temperature, covering with a clean cloth.

   Time: PT10M

3. Mix eggs and sugar

   Break the five eggs into the mixing bowl, add the cane sugar and whisk by hand until a homogeneous mixture is obtained.

   Time: PT3M

4. Incorporate the almond powder

   Add the almond powder to the egg‑sugar mixture and stir gently until fully incorporated.

   Time: PT2M

5. Add the vanilla seeds

   Split the vanilla bean, scrape the seeds and incorporate them into the batter.

   Time: PT1M

6. Add the homemade vanilla extract

   Add 1.5 tablespoons (≈22 ml) of homemade vanilla extract and mix.

   Time: PT1M

7. Incorporate the dry ingredients

   Add the flour, baking powder and salt. Mix just enough for the batter to be homogeneous.

   Time: PT2M

8. Add the remaining liquids

   Pour in the liquid cream, the cooled melted butter and the sunflower oil in a stream, then mix until a smooth batter is obtained.

   Time: PT3M

9. Incorporate the agricole rum

   Add about 10 g (2 teaspoons) of white agricole rum and mix quickly.

   Time: PT1M

10. Butter the cake pan

    Rub the cold butter over the entire interior surface of the pan, emphasizing the corners.

    Time: PT2M

11. Pour the batter into the pan

    Transfer the batter into the buttered pan, gently tap the pan on the work surface to eliminate air bubbles.

    Time: PT1M

12. Preheat the oven

    Turn on the oven in convection mode and preheat to 200 °C.

    Time: PT10M

    Temperature: 200°C

13. First bake at 200 °C

    Place the cake in the oven and bake for 15 minutes at 200 °C.

    Time: PT15M

    Temperature: 200°C

14. Lower the temperature and continue baking

    Reduce the temperature to 160 °C and continue baking for an additional 30 minutes, still without opening the door.

    Time: PT30M

    Temperature: 160°C

15. Cool the cake

    Remove the cake from the oven, let cool in the pan for 10 minutes, then unmold onto a rack and let cool at room temperature for 20 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

693

Protein

3.8 g

Carbohydrates

44 g

Fat

52 g

Fiber

2.3 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Coconut butter
• Instead of Sunflower oil: Vegetable oil, Light olive oil
• Instead of Eggs: Standard chicken eggs
• Instead of Cane sugar (Marigalante): White sugar, Raw cane sugar
• Instead of Almond powder: Almond flour, Grated coconut
• Instead of T5 wheat flour: All-purpose flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Salt: Sea salt
• Instead of Whole liquid cream: Whole milk + butter
• Instead of Vanilla bean: Vanilla extract
• Instead of Homemade vanilla extract: Commercial vanilla extract
• Instead of White agricole rum: White rum
• Instead of Butter (for greasing the pan): Cooking spray

Equipment Needed

• Small saucepan
• Kitchen scale
• Mixing bowl
• Whisk
• Spatula
• Cake pan (≈25 cm x 12 cm)
• Oven (convection)
• Cutting board and knife (optional)

Critical Steps — Do Not Skip

• Melt the butter
• Butter the cake pan
• Preheat the oven to 200 °C
• First bake at 200 °C
• Lower the temperature to 160 °C and continue baking

Chef Tips from the Video

• Using local vanilla beans gives an incomparable aroma; split the bean lengthwise to release the maximum seeds.
• The 50% butter / 50% oil blend guarantees a cake that is both flavorful and very moist.
• White agricole rum adds a sweet‑cinnamon note typical of the Antilles; adjust the amount to taste.
• Let the cake rest 10 minutes in the pan before unmolding to prevent it from breaking.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3‑4 days.

Freezer: Wrap the cake in cling film then place in the freezer for up to 2 months.

Room temperature: At room temperature, the cake keeps for up to 1 day, protected from humidity.

Make-Ahead Tips

• Pre‑measure all dry ingredients and keep them in separate bowls; this speeds up assembly.
• The batter can be prepared ahead and refrigerated for 2 hours before baking; let it come to room temperature before baking.
• The cake stores very well in the freezer; thaw at room temperature before serving.