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Quatre Quarts
Pound Cake
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
‘Quatre quarts’ means literally four quarters and is the French version of pound cake, which uses approximately equal weights of flour, butter, sugar and eggs. A delicious Loire variation has fresh fruit – cherries, strawberries or raspberries – baked in the batter.
Ingredients
| flour |
Method
Brush the cake pan with melted butter, line the base with a circle of greaseproof/parchment paper and butter it also. Lightly sprinkle the pan with sugar, discarding the excess. Set the oven at moderate (175°C/350°F).
Sift the flour with the baking powder and the salt. Cream the butter in a bowl, add the sugar and beat for 5 minutes or until light and fluffy. Add the eggs one by one, be