Hey Bakers! Long time no post! I am entering a 4th month of lock-down in the city of Ruwais and it is becoming a bit suffocating but thank God, my friend baking is here to help me pass that very long time!
So I am back, with a comforting recipe and an all time winner of French afternoon snacks! We used to devour this cake with jam and it was such a delight after a long day at school! It reminds me of my childhood in France. I grew up in a town 70km from Paris. It is very green, surrounded by forests, parks and spacious natural areas. Food does always remind me of home and my family especially during this isolation time.
So today, you will get to learn how to make what French call “quatre-quarts” or four quarters. Yes I know, French people like to make things mysterious, complex and fancy! The name of the cake comes from the fact that the main four ingredients used to make the cake (flour, sugar, butter and eggs), are in equal amounts, each one being a quarter of the whole. Got it? Do not worry, you do not have to grab tour calculator to figure the quantities out!
It is nationally enjoyed plain, homemade and widely available in its industrial shape. It is originally from the Brittany region in France, where they produce the best butter! I wanted to give mine a summer touch so I added some lemon glaze which is totally optional, as the cake is delicious as it is!
Let’s discover the recipe, bring the kids along you will see how easy it is to make!
Make sure to tag @feirouzbakes on Instagram or Facebook, if you try one of the recipes! I always love to see your creations.
- 150g room temperature unsalted butter (salted one works well too!)
- 130g caster sugar
- 1 teaspoon vanilla extract or powder
- 150g eggs at room temperature (about 3 eggs)
- 150g AP (all purpose flour) or cake flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of Himalayan salt
- Preheat the oven 180C and grease a 16cm x11cm x7cm (6 x 4 x 3 inches) loaf tin.
- In a bowl (use a stand mixer with paddle attachment or hand mixer ), beat the butter with the sugar and vanilla until combined.
- Add in the eggs and beat until pale and fluffy.
- Sift in the flour, baking powder and add the salt. Give it another good mix. At this stage you can add citrus zest, chocolate chips, dried fruit if you wish.
- Pour into the tin and bake for 30min. Insert a toothpick in the center of the cake, if it comes out dry, the cake is ready.
- Let the cake cool down fully before indulging yourself with a cup of tea or coffee!
- You can drizzle some fresh cream, glaze, honey but again, the cake is superb as it is!
Notes You can store your pound cake in an airtight container for up to three days. You may also wrap your pound cake with plastic wrap and foil and refrigerate up to one week or keep frozen up to six months.