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Paul Bocuse’s Famous Plum Cake

Today, I am sharing with you the Famous recipe of Chef Bocuse. I found it on Yolande’s Blog (@patchouka67). It is such a delicious cake which is baked in two times. Scroll down to find out more! Of course, you will find Yolande’s recipe right HERE!

I hope you will enjoy this recipe as much as I did and Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe.

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent ConsultantBonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Paul Bocuse’s Famous Plum Cake

bakingwithnessa
Since Chef Paul Bocuse has shared his Plum Cake recipe decades ago, it's being baked in every French Households during Plum Season.
Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 8

Ingredients
 

PLUM CAKE – FIRST LAYER

  • 12 oz (340 g) plums (Washed | Pat Dry | Core Removed)
  • 1 cup (125 g) all-purpose flour
  • 1 tsp (4 g) baking powder
  • 1/3 cup (65 g) cane sugar
  • 2 eggs
  • 3 Tbsp (45 g) milk
  • 3 Tbsp (40 g) vegetable oil
  • 1 tsp (5 g) vanilla bean paste

PLUM CAKE – SECOND LAYER

  • 6 Tbsp (85 g) butter (Melted)
  • 2 Tbsp (25 g) cane sugar
  • 1/3 cup (40 g) almond flour
  • 1 egg

Instructions
 

PLUM CAKE – FIRST LAYER

  • Wash and pat dry your plums. Remove the core and depending of their size, slice them in 1/2 or 1/4. Set aside.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder ans sugar. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the milk, vegetable oil and vanilla bean paste. Mix until it is all incorporated. 
  • Pour your preparation into the Flexipan®, flatten the batter if necessary with your spatula. Place your plums face down on the top of your batter.
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  • Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 18min).
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PLUM CAKE – SECOND LAYER

  • While your cake is baking, prepare the second layer.
  • Place butter in a small sauce pan and heat on low until melted. Transfer to another mixing bowl, whisk in the sugar. Then, add the almond flour and the egg. Mix until it is all incorporated. 
  • At the 20 minute mark, carefully remove your cake from the oven and pour your second preparation on top. Return your cake to the oven and bake for an additional 20 minutes at 350F/180C. It is ready when golden brown and the toothpick inserted into the center comes out clean.
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  • Once your Plum Cake is out of the oven, let it completely cool down. Then, Unmold and enjoy. Bon Appétit!
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Video

Special Notes

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Nutrition

Nutrition Facts
Paul Bocuse's Famous Plum Cake
Amount Per Serving
Calories 251 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 85mg28%
Sodium 147mg6%
Potassium 118mg3%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 16g18%
Protein 5g10%
Vitamin A 507IU10%
Vitamin C 4mg5%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best plum cake recipe, bon cook, easy cake recipe, guy demarle, paul bocuse recipe, silicone bakeware, silicone molds, silpat
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
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4 Comments on “Paul Bocuse’s Famous Plum Cake

  1. Pingback: A vous l'honneur n°376 - Les petits plats de Patchouka

    • Une superbe recette! Merci de toujours partager les recettes des Grands Chefs! ~Nessa

  2. 5 stars
    He looks very delicious.. i’m very happy to see you taste it and more happy to read that you enjoy it !
    many thanks..

    • Bonjour Yolande! Thank you for the wonderful recipe! I was so excited to try Paul Bocuse’s Plum Cake, it was DELICIOUS!!! ~Nessa

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