For the batter:
25 pitted mirabelle plums
6 tbsp almond fillet
5 tbsp caramelized almond
150 ml full fat milk
180 gr butter
350 gr. self-rising flour
4 eggs
80 gr. brown sugar
1 tsp baking powder
1tsp baking soda
1 tbsp vanilla extract
4 tbsp mirabelle plum jam
For the caramel sauce:
100 gr. butter
150 gr. brown sugar


1.Preheat the oven to 170ο (Celsius).
2.In a medium bowl whisk together flour, baking powder, baking soda, and caramelized almond.
3.In a large bowl using a hand or a stand mixer beat together butter with sugar until softened and creamy.
4.Low your speed and add eggs, one at a time.
5.Add vanilla extract, milk and half of dry ingredients. Beat until incorporated. Don’t overmix.
6.Mix in the rest of the flour with a spatula.
7.Put the pan into the oven with butter and sugar, about 3 min.
8.Stir the ingredients with a spatula and cook for 3 extra minutes to make the caramel sauce.
9.Remove the pan from the oven, stir the caramel sauce and make a layer of the halved mirabelle plums.
10.Drop almond fillet on them, pour batter over and bake about 40 min until a toothpick inserted into the middle come out clean.
11.Let cool the pan about 15 min, then invert onto a cooling rack and let it cool completely before slicing.
12.If you like you can spread mirabelle plum jam over your cake for extra flavor.


For the caramelized almond:

You’ll need 70 gr. almond & 1 tbsp sugar

  1. Line a baking sheet with parchment paper and set aside.
  2. Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes. Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds.
  3. Pour mixture onto the parchment paper and quickly spread out as much as possible using a spatula.
  4. Let almonds cool completely and then break into clusters if stuck together.

You can easily replace mirabelle plums with apples or pears that you’ll find easier this season.

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