The Quatre-Quart is a kind of Pound Cake from Brittany, West of France. The meaning of Quatre-Quarts means four quarter (eggs, butter, flour and sugar). In this recipe you start by weighing the eggs first when you obtain the weigh eggs, you use the same weight for the butter, the flour, and the sugar. I added dried pitted Prunes but the original Quatre-Quart is eaten simple, without any topping.
- 4 medium eggs (200g for me)
- 200g of soft butter
- 200g of granulated white sugar
- 1 teaspoon of vanilla sugar
- 200g of wheat flour
- 200g of pitted dried prunes
- 11g of baking powder
- Icing sugar
- Weigh your eggs, use the same weight for the butter, sugar and the flour.
- In a bowl whisk the eggs and the sugar until they become creamy.
- Add the soft butter and continue to whisk.
- Finally, add the flour with the baking powder and the vanilla sugar.
- Whisk everything energetically.
- Pour the dried prunes and mix gently with a spatula.
- Grease and flour a baking pan.
- Preheat the oven to 180C degrees.
- Slowly pour the mixture into the baking pan.
- Bake for 40 minutes in the oven or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow to cool for 30 minutes.
- Transfer the cake to a serving dish, dust with icing sugar and add prunes on the top as a decoration.
The Quatre-Quarts is moist in texture and the dried prunes give a harmonious taste to the cake. I like it with a hot good cup of tea and how it’s still as moist the following morning.