Almost Quatre-Quart

Quatre-Quart is the French equivalent of an English pound cake. Accordingly, you weigh your eggs (without their shell) and then use the same amount of flour, sugar and butter. In this recipe, I used 4 eggs which weighed 200g, so this means I would add 200g of flour, 200g of sugar and 200 of butter.

I tried to be mindful of the amount of butter and sugar I used, halving both amounts. I also added a teaspoon of baking powder because I wanted my loaf to rise and I added a dish of vanilla essence. I’ve seen other recipes where a dash of rum is added or lemon/orange juice or zest but I tried to keep my recipe simple. Although, I’m sure I will experiment with flavours soon.

I used a 25 x 13 cm loaf tin to make this. Traditionally, a Quatre-Quart should be longer and so you can add the weight of 6 eggs if you prefer.

Ingredients: 4 eggs, 200g of flour, 105g of butter, 75g of castor sugar, teaspoon of vanilla essence, teaspoon of baking powder, pinch of salt

  1. Crack the eggs and weigh them, they should amount to around 200g but if not then adjust your flour accordingly. Seperate the egg yolks from the whites. Keep the egg yolks in a bowl and the whites in a small bowl. Whisk the egg yolks and then mix in butter and sugar. Add vanilla essence and the dry ingredients. Mix egg whites in separate bowl and then add to the cake mixture.
  2. Add baking paper to the loaf tin and then the batter. Cook in the oven for 40 minutes. Check with a butter knife, if undercooked, cook for 5 more minutes. Otherwise, take the cake out of the oven and let it cool before serving.

Best served with a black cup of coffee for breakfast.

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