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.

Prep Time 10

Bake / Cook Time 20

Total Time 30

Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
Preheat oven to 350F/180C.

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).

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!