I baked this Saint-Epvre Cake one day when I wanted a real family cake, nothing fancy, but with a truly French flavor.
The name evokes Lorraine, and so does the recipe: a very simple base (eggs, flour, butter), a little honey for softness and roundness, and mirabelle plums for the regional touch.
It's the kind of cake that you cut into thick slices, put in the middle of the table, and that disappears without you even noticing.
What I love is its texture: a soft, not dry crumb with pockets of melting fruit. The honey doesn't just sweeten it; it adds depth and a subtle floral note. The mirabelle plums, meanwhile, bring everything to life with their fruity sweetness.
And if you only have mirabelle plums in syrup, that works very well: drain them properly, and keep the cake well balanced.
Technically speaking, it's nothing intimidating: whisk the eggs and sugar until pale, then add the melted butter and lukewarm honey, followed by the flour. The key is not to overwork the dough after adding the flour, to keep it soft and moist. As for baking, aim for a deep golden brown, but with a still tender center.
As for the season, I'll admit it: I even make it out of season thanks to jarred mirabelle plums. If you like, you can add an "Eastern" touch with a pinch of cinnamon or a hint of mirabelle brandy, but the base remains quite traditional.
Saint-Epvre Cake
4
parts17
minutes30
minutes528
kcal47
minutesA soft Lorraine cake, flavored with honey and mirabelle plums, with a delicate crumb and a perfectly golden crust. Simple to make, but with that distinctive, rustic taste that lingers.
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Ingredients
2 eggs (approx. 100g without shell)
80 g of sugar
120g ) of wheat flour (T45 or T55
8 g of baking powder
100g of unsalted butter
60 g of honey
200g , pitted, or well-drained in syrup)
1 pinch of salt
Butter and flour for the mold
Instructions
- Preheat the oven to 180°C (conventional setting). Butter and flour an 18-20cm round cake tin, then tap to remove the excess.
- Melt the butter gently (microwave or small saucepan). Add the honey to the still-warm butter, mix, then let it cool for 2 minutes: it should be liquid, not hot.
- In a bowl, crack the eggs, add the sugar and a pinch of salt. Whisk for 2 to 3 minutes: the mixture should become lighter in color and slightly frothy (no need for a show-quality ribbon, just air).
- Sift the flour and baking powder together, then whisk (or use a spatula) them in two batches. Stop mixing as soon as the flour is incorporated: overmixing will make the cake denser.
- Pour the warm butter-honey mixture in a thin stream, while gently mixing. The dough should be smooth and pliable.
- Distribute half of the mirabelle plums in the bottom of the mold. Pour the batter over them, then press the remaining mirabelle plums into the surface (they will sink a little during baking, this is normal).
- Bake for 28 to 32 minutes. The cake should be golden brown and a knife inserted into the center should come out with a few crumbs (not completely dry).
- Let it cool for 10 minutes, unmold, then let it cool completely on a wire rack. Serve at room temperature to enjoy the honey flavor.
📊 Nutritional Information
1 serving (approx. 160g)
| Nutrient | Value |
|---|---|
| Calories | 528 kcal |
| Proteins | 7g |
| Carbohydrates | 63g |
| including sugars | 38g |
| Lipids | 28g |
| including saturated fatty acids | 16g |
| Fibers | 2g |
| Sodium | 260mg |
| Vitamins | |
| Vitamin A | 18% AJR |
| Vitamin B2 | 15% AJR |
| Vitamin E | 8% AJR |
| Minerals | |
| Phosphorus | 14% AJR |
| Iron | 9% AJR |
| Potassium | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
For a clean cut, wait until it has cooled completely. The next day, it is often even better: the honey keeps it moist and the mirabelle plums perfume the entire crumb.
💡 Chef's Tips
If you're using canned mirabelle plums, drain them thoroughly and pat them dry quickly; otherwise, they'll make the crumb soggy. For a neater top, lightly flour the fruit before adding it.
🔄 Variations
- Add 1/2 teaspoon of cinnamon for a very Lorraine touch, without changing the spirit of the cake.
- Add 1 tablespoon of mirabelle brandy to the warm honey butter (off the heat) for a more mature flavor.
