Quatre quarts (Pound Cake, also called Quarter pound
er cake in the US) is a simple and delicious cake, perfect with a cup of tea or coffee. This classic French cake is called that way because the 4 main ingredients (butter, eggs, flour and sugar) are used in equal proportion. This results in a moist cake with a nice crispy crust when it’s been freshly baked, which mellows after a day. This cake keeps really well for a few days and can be derived into many different cakes if you add fresh or dried fruits to it (apple quatre quarts is a must) or change the flavours (chocolate, rum, coffee, Amaretto…).
Source: Nuage de farine
3 eggs (weigh them)
Same weight as the eggs of self raising flour (if using plain flour, add 1 tsp baking powder), sugar and butter
1 pinch sea salt
1 tsp vanilla extract (I used 2 tsp Amaretto liquor)
- Preheat the oven at 180C.
- Make sure you weigh the eggs in a 1g precision scale for better accuracy. Keep the same weight for the other 3 main ingredients. For me, 3 eggs amounted to 152g.
- Melt the butter in a saucepan or the microwave. Set aside.
- Thermomix version:
- place the eggs, sugar and flavour in the TM bowl along with the butterfly whisk.Whisk 10 min/speed 4, measuring cup OFF. The mixture should be pale and fluffy.
- Continue whisking for 1 min/speed 4 while adding the warm melted butter through the hole in the lid.
- Remove the butterfly whisk and add the flour + salt and mix 20 sec/speed 3. Finish mixing with the spatula in a clockwise motion until the flour is mixed in.
- Non Thermomix:
- whisk the eggs/sugar and flavouring for 10 minutes.
- While still whisking, add slowly the warm melted butter.
- Add the flour and salt and fold in with a spatula until combined.
- Pour into a cake tin about 20cm long (buttered and sprinkled with icing sugar all over so it doesn’t stick). If using fresh pears or apples, peel and slice them thinly and spread half at the bottom of the tin, pour half the cake mixture, spread the other half of fruits and finish with the remaining batter.
- Place the tin on 2 cold baking sheets and bake for 40 minutes or until a skewer comes out clean.
- Leave for 5 minutes, then unmould and leave to cool on a grid.