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.
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Paul Bocuse’s Famous Plum Cake
Since Chef Paul Bocuse has shared his Plum Cake recipe decades ago, it's being baked in every French Households during Plum Season.
Equipment
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
- Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
- Preheat oven to 350F/180C.
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.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 18min).
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.
- Once your Plum Cake is out of the oven, let it completely cool down. Then, Unmold and enjoy. Bon Appétit!
Video
Special Notes
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.
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Une superbe recette! Merci de toujours partager les recettes des Grands Chefs! ~Nessa
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