Quatre-Quarts aux Framboises et aux Abricots

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      40 min

Appears in

By Geraldene Holt

Published 2011

  • About

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.


  • 4 eggs, in their shells
  • butter, caster sugar and flour, each to the same weight as the eggs
  • 1 tsp ora


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