French Fridays with Dorie: Quatre-Quarts

January 20, 2012 at 12:02 am | Posted in cakes & tortes, french fridays w dorie, groups, simple cakes, sweet things | 17 Comments
Tags: cake, dessert

Yowzer– it’s been ages since I’ve had an FFWD post. I happened to notice this week’s recipe, Quatre-Quarts, and it looked like good a point to jump back in. I guess quatre-quarts is most often compared to pound cake. I’m sure every grand-mère has her own version of quatre-quarts, but I thought this one was much lighter and springier than an American pound cake typically is. In fact, it seemed quite like a sponge cake, thanks to the beaten egg whites that are folded into the batter. I only made half a recipe, thinking a full would be too buttery and heavy for us to eat for more than a couple of days. I was wrong–we could have easily polished of the whole thing. Also, I flavored it with a glug of good Cognac, which made it pretty easy to enjoy!

For the recipe, see Around my French Table by Dorie Greenspan. Don’t forget to check out my fellow francophiles’ posts.

P.S.: If you don’t already have it, enter my BOOK GIVEAWAY for a chance to win a copy of Baking with Julia!

17 Comments »

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Agreed, in fact, I would say that the problem with this cake is that it was a little TOO easy to eat. Between my husband and I, we polished this cake off a little faster than I would like to admit. I added run to mine and it was de-lish!

Comment by oneexpatslife— January 20, 2012 #

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Love that picture 🙂
This was definitely lighter than I was expecting it to be, which was a pleasant surprise.

Comment by Cher— January 20, 2012 #

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A great recipe to come to the group with! Simple and elegant.

Comment by SoupAddict Karen— January 20, 2012 #

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Cognac sounds like a great addition. I’m thinking of using amaretto when I bake mine – sat out this week!

Comment by Adriana @ GreatFood360°— January 20, 2012 #

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What a beautiful photo! I’m glad you joined us for this one. I used brandy in mine and thought it gave it such a wonderful flavor.

Comment by Elaine— January 20, 2012 #

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I thought it was much springier than American pound cake too, which is weird since in the description it says it’s drier than the ones we’re used to over here!

Yours looks delicious!

Comment by amanda @ fake ginger— January 20, 2012 #

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Yep, I made two cakes and we’re still eating them. Cognac would have been a good addition.

Comment by Necessity is the Mother of Invention— January 20, 2012 #

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Your cake looks great! I should measure my pan. I wonder if it was the wrong size. My cake was thin and flat.

Comment by Eileen— January 20, 2012 #

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You have more self-restraint than I do to only make half the recipe! So which size of cake pan did you use?

BTW, this is the first time I run into your blog on FFWD. Love your logo!

Comment by Dessert By Candy— January 21, 2012 #

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- Thanks! I used a six-inch round pan.
  
  Comment by steph (whisk/spoon)— January 21, 2012 #
  
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it was a pretty awesome piece of cake, wasn’t it??

Comment by Alice— January 21, 2012 #

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I used dark rum which had great flavor. Eating a quarter of the quarter-quarts isn’t such a guilty pleasure when it’s a mini-cake.

Comment by betsy— January 21, 2012 #

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Nice photo. I jumped back in this week too. Love this simple cake — there is only one small piece left, just waiting for me to grab it! My daughter is eating it with some hot ganache drizzled over the top. Can’t believe you made half a recipe – I need to borrow some of your restraint!

Comment by omgyummy— January 22, 2012 #

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I loved this – simple and tasty! How could you only make half the recipe – you have a lot of will power! Hope you have a great week!

Comment by confessionsofaculinarydiva— January 22, 2012 #

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I can see myself really digging into this one as well. Love the simplicity of this cake. (and like always, your photography makes it look even more stunning)

Comment by Eliana— January 23, 2012 #

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Your cake looks delicious! This was a great one to jump back in on!

Comment by Karen— January 24, 2012 #

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Love the idea of a glug of cognac!

Comment by Lola— January 25, 2012 #

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