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Quatre quart facile (Easy Breton Pound Cake)

Quatre quart facile (Easy Breton Pound Cake) is a traditional French recipe (from Brittany) for a classic easy cake where the weights of the flour, sugar, butter and eggs that form the base of the cake are equal. The full recipe is presented here and I hope you enjoy this classic French version of: Easy Breton Pound Cake (Quatre quart facile).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6

Rating:

Tags : Baking RecipesCake RecipesFrench RecipesBreton Recipes

This is the Breton version of the traditional French pound cake. As its name suggests, this sharing cake is based on the perfect balance between its four main ingredients, using equal weights of flour, powdered sugar, butter and eggs (the four parts). A bit more elaborate, this Breton version is flavoured with vanilla, lemon and rum. The four parts of the ingredients have equal weights, so the cake is 1/4 x 4; hence the name.

Ingredients:

For the base:
140g Flour
140g Powdered sugar
140g Butter, melted and cooled
3 Eggs
1/2 sachet (6g) Baking powder
pinch of salt

Flavouring of your choice eg:
1 tsp Vanilla extract 1 or
1 tbsp Rum or
Lemon zest/juice or
orange flower water

Method:

Pre-heat your oven to 180°C (gan mark 6). Crack the eggs into a bowl, add the sugar and beat until pale and creamy then beat in the melted butter. Now sift the flour and salt into a bowl and stir in the flour. Add the dry ingredients to the wet ingredients and mix to combine.

If you want to flavour your pound cake, add your choice of flavouring (vanilla, rum, lemon etc) now and mix into the batter. Combine everything to a smooth batter.

Pour the resultant cake batter into a greased and floured cake mould. Transfer to the centre of your pre-heated oven and bake for 40 minutes.

At the end of the baking the cake should be golden, springy to a touch and a skewer inserted into the centre of your cake should emerge cleanly.

Remove from the oven, allow to cool in the tin for 5 minutes then turn out onto a wire rack. Allow to cool before slicing and serving.