Plum brioche cake

Plum brioche cake | insimoneskitchen.com

When I went out for grocery shopping the other day I “bumped” into plums. Now I know it is not the season for plums yet so in terms of sustainability and all that I should have left them but they were smiling at me!! And who am I to disappoint those delicious looking plums when all they want is a chance to feature in a delicious recipe, right? So I bought them…

Initially I thought I would be using them in the studio as I was doing something with shooting various dry ingredients, but I didn’t like the end result for the plums. I did like the garlic below…and the broccoli ๐Ÿ™‚

A ball of garlic with some cloves lying next to it on wood

A ball of garlic with some cloves lying next to it on wood

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But since I was left with some plums I had to use them for something and what better way to use them then through baking. They were not as tasty as the summerplums are. A little bit too watery for my taste but for cooking they were actually perfect. The recipe for this plum-brioche pie I found in a lovely book I’ve had for a while that is all about fruit. The original is in French and called “Petit Larousse dess recette aux fruits du verger and written by Valerie LHomme. I have the Dutch version as I suck at french. You can get the book here in Dutch if you would want to.

Freshly baked plumcake on a cooling rack

Freshly baked plumcake on a cooling rack

The cake is not overly sweet, so if you’re more into sweet pies then maybe add a little more sugar on top.

Plum brioche cake

Delicious dessert with fresh plums

Ingredients:

  • 400 gr plums
  • 4 eggs
  • 170 gr soft butter
  • 1 tbsp creme fraiche
  • 180 gr brown sugar
  • 150 gr all purpose flour
  • pinch of salt

Directions:

  1. Was, dry and remove the stones from the plums. Preheat the oven to 180C.
  2. Break the eggs and keep whites and yolk separate. Mix 150 gr of butter with a fork to make it really soft and creamy. Add the creme fraiche, then one by one add the eggyolka and 150 gr of brown sugar. Mix this on high speed for about 10 minutes until the mixture becomes lighter and fluffy.
  3. Add the salt to the eggwhites and beat them to a soft peak. Carefully fold these in with the previous mixture and add the flour little by little.
  4. Butter a form that is 22 cm wide, sprinkle with some of the brown sugar and pour in the dough. Then add the half, stoned plums, sprinkle with the rest of the sugar and put in the oven. Bak for about 40 minutes in the hot oven.
  5. Serve either lukewarm or cold. This cake tastes best when not too well done and still a bit moist. It is quite a dense cake and I totally loved it. You can use all sorts of plums for this recipe, but make sure they are not to ripe or you will lose the slightly sour taste plus they will probably break during baking if too ripe.
Recipe by Valerie L'Homme from the book Vurrukuluk

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Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

34 comments

  1. Ha I bought some strawberries last week, they were “smiling” at me too even though it is also definitely NOT their season… I won’t judge ๐Ÿ™‚ – I’ll just admire your gorgeous cake and your beautiful dishes!!

  2. Great veggies shots and a delightful cake! Plums some of my favorite baking fruits.

    Cheers,

    Rosa

  3. This briochey cake looks stunning…

  4. I like to think I eat “in season” but it’s hard! I’m glad you got the plums because you produced this wonderful cake…perfect with a cuppa!

    • Well, yes, I like to think I eat in season too… And I do mostly, I think.. Although I have to confess that I get confused from time to time too! With year round availability that just happens… ๐Ÿ™‚

  5. Thanks for the recipe. I love it.

  6. Love the bright colours of the plums! I like your ingredients shots! Yes, some food is just impossible to shoot!

  7. WOW! Spring has definitely sprung where you live, Simone! Beautiful photos full of light and life and new beginnings… must be the colours, too. It is still so dreary and heavy and snowy here. So rarely the case at this time of year. The recipe looks delicious and almost nutritious, too!
    ๐Ÿ™‚
    Valerie

  8. Your pictures are incredible!
    Thanks for sharing that easy recipe for the plum cake. It will be saved until plums are in season since we LOVE plum cakes. Thanks.
    Kirsten

  9. Your pictures are incredible!
    Thanks for sharing that easy recipe for the plum cake. It will be saved until plums are in season since we LOVE plum cakes. Thanks.
    Kirsten

  10. Very nice styling and a perfect accompaniment for afternoon tea. Put another pot on!

  11. Very nice styling and a perfect accompaniment for afternoon tea. Put another pot on!

  12. Wow your photos are more and more stunning! I can’t wait to be able to learn from you when we see each other in May! And plums, well we talked about this on Facebook, didn’t we? Now I need to go back and see if the plums I saw are still in the grocery store and buy them to make myself a plum cake. Delicious! And husband loves simple fruit cakes like this.

  13. Wow your photos are more and more stunning! I can’t wait to be able to learn from you when we see each other in May! And plums, well we talked about this on Facebook, didn’t we? Now I need to go back and see if the plums I saw are still in the grocery store and buy them to make myself a plum cake. Delicious! And husband loves simple fruit cakes like this.

  14. So beautiful. Makes me excited for summer!

  15. So beautiful. Makes me excited for summer!

  16. I really like this! Makes me thing of summer for some reason. Bet it’d be also good with peaches or nectarines.

  17. I really like this! Makes me thing of summer for some reason. Bet it’d be also good with peaches or nectarines.

  18. Gorgeous! And such perfection only from you ๐Ÿ™‚ I love plums, and with broiche, TWO thumbs ups! ๐Ÿ™‚

  19. The cake looks wonderful.

  20. I love that tea set! And your cake must be delicious…

  21. Yay! Plums are in season in Auistralia and this cake is perfect for them!

  22. Yay! Plums are in season in Auistralia and this cake is perfect for them!

  23. I have 4 huge Plums sitting in my refri. and was just thinking of making pancake syrups, but this seems a much scrumptious way to use them. love the clicks, Simone.

  24. You did some neat things with texture in these particular shots. I really like the contrasts in the light too. Nicely done.

    I understand about the plums following you home. Happens to me all the time! ๐Ÿ™‚

    Laura

  25. That is a gorgeous shot of broccoli! The brioche cake looks delicious too. Perfect with a cup of tea.

  26. First time here, you have such a lovely space. Brioche cake looks awesome to me. Loved your teapot too.

  27. have been wanting to see these after i saw the photograph in FB. So pretty. and I like that peek of the plum from the slice. I have some canned tiny black plums.. wondering if I should make something like this.

    LOVE the broc. shot too!

  28. A delightful & irresistable plum cake!

    MMMMMMMMMMM,…A lovely dessert!

  29. Gorgeous clicks of the veggies and the recipe sounds perfect. Will try it out this weekend.

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