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
Delicious dessert with fresh plums
- 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
- 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