Name: Saintoise Tourment d’Amour
Yield: Serves 4
Ingredients: 1 teaspoon baking powder; Confectioners’ sugar, for dusting; Scant ½ teaspoon baking soda; 2½ cups (315 g) unbleached all-purpose flour; ½ cup (160 g) tropical jam, such as pineapple, passion fruit, banana, or coconut; 1 teaspoon coconut essence, optional; 1 teaspoon sugar; 1 teaspoon vanilla essence; 4 to 5 tablespoons ice-cold water; 1⅓ cups (170 g) unbleached all-purpose flour; 1 scant teaspoon pink or sea salt; ½ cup plus 2 tablespoons (140 g) vegan margarine; ½ cup plus 2 tablespoons (140 g) vegetable shortening; 1 teaspoon grated lime zest; ½ cup plus 3 tablespoons (140 g) light brown sugar; 1 cup (240 ml) briny water from cooking chickpeas (see Island Tip); 1 teaspoon distilled white vinegar; 1 tablespoon plus 1½ teaspoons grapeseed oil or canola oil; 1 teaspoon Angostura bitters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This cake’s origins go to Les Saintes, a small archipelago off the coast of Guadeloupe, though it also has French roots. The original cake is made with a puree of sweet coconut, short crust pastry, and a spongy meringue. Modern tourments d’amour are jam-filled sponge cake tarts. The jams are usually passion fruit, banana, guava, coconut, or chocolate. For this recipe, I used a method that has been floating around the vegan world for a few years; I did not invent the concept, but I ha