My fondness for this French version of our pound cake dates from the time that we stayed in a particularly primitive gîte rural and I devised some simple balance scales with a stick and a couple of plastic bags so that I could make a quatre-quarts. It worked. And now when I have picked a bowlful of blackcurrants in Devon I sometimes make this cake as a reminder of that ill-equipped kitchen in Vaucluse.
Break the eggs into a bowl and gradually mix in the flour, sugar and butter, first melted in a small pan with the zest of lemon or orange-flower water. Mix well.
Bake the cake in the centre of a moderate oven (Mark 4, 180°C, 350°F) for about 45 minutes until springy to the touch in the centre.
Cool in the tin for 2 minutes, and turn out to cool on a wire rack. The cake is also good served warm with crème fraîche.
© 1987 Geraldene Holt. All rights reserved.