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Quatre-Quarts aux Framboises et aux Abricots
Preparation info
- Makes:
10
-portion cake - Difficulty
Medium
- Ready in
40 min
Appears in
Published 2011
A classic French cake – Quatre-Quarts is known in Britain and the U.S. as Pound Cake – at its best served warm from the oven with a bowl of crème fraîche. Pitted, fresh black cherries or blueberries with diced ripe peaches work equally well as the filling.
Ingredients
4 - butter, caster sugar and flour, each to the same weight as the eggs
1 tsp
Method
Weigh the eggs and note the amount. Measure out the butter, sugar and flour to the same weight. Warm a mixing bowl in the preheated oven and melt the butter in it. Stir in the eggs, the sugar and flour with the orange flower water and mix together well.
Spoon a generous half of the mixture into the prepared tin and scatter the raspberries and sliced apricots on top. Cover with the rest