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.
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