Why you'll love this creamy mirabelle plum cake
It's impossible to resist the summer scent of golden mirabelle plums, especially when they transform into an ultra-soft, creamy cake . This recipe is the perfect combination of a melting, almost flan- like texture and the joyful acidity of the fruit. It takes you straight to Lorraine , the birthplace of the PDO mirabelle plum, which you can also buy in a package direct from the producer for the season 🍑.
No need to be a baking pro: this cake tolerates everything , takes 15 minutes to prepare, and is always a hit at the table, warm or cold. It's also lighter than most cakes: little butter, milk, and just the right amount of sugar to enhance the fruit.
Neary's little extra: you'll be able to adjust portions with a click, check what you're missing with the smart cupboard , choose your version (gourmet, light or sporty) and even discover original variations. The result: a foolproof dessert that ticks all the boxes: local, fruity, friendly, without overloading.
Please note : the Lorraine mirabelle plum is protected by a PGI (Protected Geographical Indication). To learn all about this exceptional fruit, head to the official website or our special mirabelle feature 🍑.
Ingredients & switch portions
Base for 8 portions (24 cm round mold). Click to adapt:
fresh mirabelles
whole milk
eggs
T55 flour
brown sugar
melted butter
vanilla
baking powder
Smart substitutions : plant-based milk (almond, oat), coconut sugar , semi-wholemeal flour, plant-based butter. No fresh mirabelle plums? Try with mirabelle plum compote or fresh apricots!
Smart Closet Mode
Take stock of your closet 👀
Calories & Nutrition
Step-by-step preparation
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Wash and pit the mirabelles : cut the mirabelles in half, remove the pits. Set aside.
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Prepare the creamy mixture : whisk together the eggs, sugar, vanilla, and a pinch of salt. Add the flour and baking powder, then the milk and melted butter. Mix until you obtain a smooth paste.
- Assemble : Butter and flour your mold. Arrange the plums rounded side down, pour the mixture over them.
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Bake : Bake at 175°C (fan-assisted) for about 35 minutes, until the top is golden and the center is barely wobbly.
- Enjoy : let cool before unmolding. Serve at room temperature: the top should be golden, the center ultra soft!
Mirabelle micro-quiz
Fruity variations & twists
Mirabelle clafoutis : increase the quantity of milk to 400 ml, flour to 80 g, for a more flan-like version.
Mirabelle peach : add diced yellow peaches for a vitamin-packed duo.
Gluten-free version : replace the flour with a rice/corn mix.
Ultra-protein cake : add 2 spoons of almond powder and replace 1/3 of the milk with skyr yogurt.
Plant-based dairy products : works very well with oat milk, coconut oil, whole sugar.
For more ideas, take a look at all of Neary's recipes .
Conservation & batch cooking
This creamy Mirabelle plum cake can be stored for 3 days in the refrigerator, covered or wrapped. You can enjoy it cold: its texture becomes even more melting, like Grandma's dessert.
Batch cooking tip : cook it the day before; it holds up even better when cut. It can be frozen for up to 2 months, already sliced (take it out 2 hours before eating).
Anti-waste : leftovers enhance a summer brunch or a fruity lunchbox for the afternoon!
Service ideas and pairings
- At snack time, with thick cream or vanilla cottage cheese.
- As a light dessert after a summer meal : serve it warm, sprinkled with icing sugar.
- Cubed in a fresh fruit salad, for a surprise effect.
- Drink pairing: sweet wine (Côte de Toul), sweet cider or white iced tea .
- For breakfast, toasted with a touch of butter and flaked almonds.
Frequently Asked Questions
Can we use frozen mirabelles?
Yes, thaw them and drain them well to avoid moistening the dough.
No round mold?
A rectangular dish will also work: just keep an eye on the cooking (a little less thick, 5 minutes less in the oven).
Lactose-free version?
Uses vegetable milk (oat, rice) and non-hydrogenated margarine: melting texture guaranteed!
Can we double the recipe?
Yes, adapt the mold: multiply by 2 and monitor the cooking (up to 45 min if thick).
Anti-failure tips
- Drain the mirabelles well to avoid a soggy bottom.
- For a golden brown top: sprinkle with a dusting of sugar before baking.
- Don't overcook: the magic is in the slightly wobbly center.
- Generously butter the mold for perfect removal.
- Add a touch of lemon zest to awaken the fruit flavor!
Smart budget & sources
In season, local mirabelles cost €3 to €4/kg loose — the creamy mirabelle cake thus comes to less than €0.80 per slice.
Discover our direct-from-producer packages and all our smoothie/blender accessories for healthy desserts. To learn more about the industry and the PGI, head to the Mirabelles de Lorraine website .
Comments (1)
Bonjour , la photo ne correspond pas du tout à un gâteau aux mirabelles , ce sont des quetsches 😂 !!!!