Advertisement
Easy
Published 1987
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.