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 some crushed pink pralines to the recipe.
- 4 medium eggs (200g for me)
- 200g of salted melted butter
- 200g of caster sugar
- 200g of all purpose flour/plain flour
- 150g of ground crushed pink praline
- 5g of baking powder
- Icing sugar
- Lemon juice
- 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 pale and creamy.
- Add the flour/baking powder and continue to whisk.
- Finally, add the melted butter.
- Whisk everything energetically.
- Add the crushed pink praline and mix gently with a spatula.
- Grease and flour a baking pan (bunt cake me).
- Preheat the oven to 180C degrees.
- Slowly pour the mixture into the baking pan.
- Bake for 45 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.
- In a bowl whisk some icing sugar and lemon juice until you obtain a light texture for the glazing.
- Transfer the cake to a serving dish.
- Glazed the top as a decoration and add some crushed pink praline.
The Quatre-Quart is moist. I like it with a hot good cup of tea and how it’s still as moist the following morning.