Quatre Quart (Pound Cake)

Ma Nourriture

Quatre Quart directly translates to Four Quarters or Four ingredients. Four ingredients in the same quantity which is butter, flour, eggs, sugar... and also vanilla and baking powder, so its really 6 ingredients :/

This piece of heaven has a lovely story behind it and we do love heart-warming grandma stories!

France has so many rules that they stick to for meal times, and sticking to it with not a minute before and no meals in between. Unless you're snacking on sweet pastries and brioche of course. Yes, so there is snacking allowed it just has to be sweet. So authoritarian. With French Flair.

The story that leads to grandma...

Its a popular thing among children and teenagers called the 4h (4o'clock) which is that they finish school around 4 and dinner is set at 8pm which means they need a snack to help them get to dinner. This is the very reason Patisserie's close to schools would make a second batch of croissants in the afternoon. So the french has afternoon tea too, which involves hot chocolate and tea or even cereals. In bestie's French "Friends" family his grandma made this Quatre Quart with chocolate topping served with custard and it was his fondest memory. So bestie recreated our version, which has dark chocolate on it, and our dairy-free custard. To. Die. For.

Sweet, fluffy, moist cake.

Ingredients

Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives

Oven 180 deg for 40min

a loaf

Plain cake flour

(132g) 250ml

Eggs

4

Grass-fed butter, melted Learn about grass-fed >

(239g) 250ml

Caster sugar

- we didn't have caster sugar, so we used normal sugar and grinded it to make caster

(211.5 g) 250ml

Baking powder

(2.11g) 2.5ml

Vanilla essence

(5g) 5ml

Topping

Dark chocolate

Allergens: milk, eggs

Method

First

SEPARATE THE EGG

Oven 180 deg for 40min

Separate eggs; into their individual bowls
First, whisk together egg yolks with the sugar
Then, add and whisk all the remaining ingredients

Mix evenly to prevent clumps, and to create a dough thats smooth in colour and texture

Using a mixer beat the egg whites to form soft peaks
Then fold (wooden spoon!) these beautifully soft peaked whites into the rest of the mix

Then

PUTTING IT ALL TOGETHER

Using a wooden spoon, fold the beautiful peaks into the flour mix you made in step 1

gently folding the peaks and not over mixing creates a fluffy texture to the cake, which we're really going for here
You're ready to bake this baby, remember to line your baking tray with butter
Tip: after 40mins, poke the cake in the middle to see if it is ready to come out, undercooked is better than overcooked