Plum brioche cake
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 
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.
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
Yield: 8
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:
- Was, dry and remove the stones from the plums. Preheat the oven to 180C.
- 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.
- 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.
- 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.
- 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
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
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
– I’ll just admire your gorgeous cake and your beautiful dishes!!
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Simone (junglefrog) — March 20th, 2011 at 10:46
Ha! I am glad I am not the only one who is too weak to resist..
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Great veggies shots and a delightful cake! Plums some of my favorite baking fruits.
Cheers,
Rosa
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This briochey cake looks stunning…
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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!
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Simone (junglefrog) — March 21st, 2011 at 15:00
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…
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Thanks for the recipe. I love it.
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Love the bright colours of the plums! I like your ingredients shots! Yes, some food is just impossible to shoot!
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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!
Valerie
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Simone (junglefrog) — March 21st, 2011 at 14:59
O no still snow at your end? I am sooo happy that spring seems to have finally begun! Sunshine today, yesterday and hopefully tomorrow too!
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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
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Simone (junglefrog) — March 21st, 2011 at 14:58
I am sure it will even be better with plums in season (which always taste better!)
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Very nice styling and a perfect accompaniment for afternoon tea. Put another pot on!
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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.
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Simone (junglefrog) — March 21st, 2011 at 14:58
Aw… you’re so sweet Jamie..
And… did you find the plums? Can’t wait to see your creation!
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So beautiful. Makes me excited for summer!
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I really like this! Makes me thing of summer for some reason. Bet it’d be also good with peaches or nectarines.
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Gorgeous! And such perfection only from you
I love plums, and with broiche, TWO thumbs ups! 
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The cake looks wonderful.
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I love that tea set! And your cake must be delicious…
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Yay! Plums are in season in Auistralia and this cake is perfect for them!
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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.
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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!
Laura
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That is a gorgeous shot of broccoli! The brioche cake looks delicious too. Perfect with a cup of tea.
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First time here, you have such a lovely space. Brioche cake looks awesome to me. Loved your teapot too.
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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!
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A delightful & irresistable plum cake!
MMMMMMMMMMM,…A lovely dessert!
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Gorgeous clicks of the veggies and the recipe sounds perfect. Will try it out this weekend.
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