This week's French Friday with Dorie is Quartre-Quarts. Well you may ask, "Eh?" Well, to explain it in Dorie's words, it is like the French version of a pound cake. However, in my view, it is much lighter and springier than a pound cake, and dare I say it, more delicious.
Look at that golden fluffy crumb:
The cake is topped by a sprinkle of brown sugar which is supposed to create a glaze, but in my case, kind of sank into the cake - which suited me, as it caramelised and gave a certain crunch to the cake.
I loved this cake on its own, although Dorie suggests serving it with cream and berries - but why mess with perfection?
To see what everyone else thought of this cake, visit the LYL section of the FFwD website (but give it a while - the US is half a day plus behind Oz).
Love pound cakes and this looks so good.
ReplyDeleteOooh, golden fluffy crumb! My mouth is watering. I love a good pound cake and if this is even better...
ReplyDeleteThis cake looks incredibly moist and as light as a feather. It has risen really well. That's a terrific result.
ReplyDeleteMmm! I've heard of quartre-quarts, but never eaten it. Looks delicious - a bit like a cross between pound cake and coffee cake. :)
ReplyDeleteThis cake look absolutely nice!
ReplyDeleteI wasn't seeing the glaze so much either... It kind of made my cake a little wrinkly looking now that I think about it.
ReplyDeleteI agree - I thought this was much nicer than a pound cake.
This recipe is what I call a keeper, just so simple and delicious. My sugar reacted exactly as your did by sinking into the batter as it baked and giving me a kind of web patter on top. I might have worried about it more had the cake not been so darn tasty.
ReplyDeleteMore delicious than a pound cake? I'm so eager to try this! :D
ReplyDeleteI didn't use the brown sugar, since I was going to be adding an orange rum sauce. I thought the cake was lovely - a must-have for the recipe box.
ReplyDeleteI'm so happy this cake is getting such great reviews. Love your description of the sinking caramel-ly crunch.
ReplyDeleteMy cake had a bit of a glaze but I used Demerara sugar. Your cake looks gorgeous! I agree with you, this cake is wonderful plain with a cup of tea, preferably!
ReplyDeleteI love the saying, why mess with perfection! I agree, this cake is so good it does stand on it's own, but who can resist a little cream with a scoop of berries;-)
ReplyDeleteSame here! I served the cake all by itself, and it was fantastic. Yours looks delicious!
ReplyDeleteYour cake looks so nice & thick! Nice work!
ReplyDeleteI served mine plain too. I agree that the caramelized brown sugar top was quite a treat. Though now it'll be tempting to try other variations. ;)
ReplyDeleteI loved this cake with and without toppings, but also really loved the crunch and bit of sweetness that the brown sugar gave it. Glad you enjoyed it as well. Perfect with some tea or coffee.
ReplyDeleteI agree that it's lighter than a normal pound cake. I was shocked since Dorie's description said it was dry - definitely not dry! Yours looks fantastic!
ReplyDeleteYours looks so nice and fluffy! I don't know what happened with mine. It definitely did not look like that.
ReplyDeleteI ate it plain too, though other people's toppings look very tempting. I loved that something so simple was also quite delicious! Glad you liked it just as it was too.
ReplyDeleteExactly what my girls thought...why mess with perfection. They loved this one plain and told me that it is my new "keeper."
ReplyDeleteFirst time i've heard about this but I'd love to try ~
ReplyDeleteYour cake certainly looks light and scrumptious.
ReplyDeleteooh yum - that is my kinda cake!
ReplyDeleteNever heard of this cake before but sounds like something I would love to try.
ReplyDeleteYour cake does look light - it is really lovely - no reason to mess with a good thing!
ReplyDeleteSo glad you enjoyed this lovely cake! Mine tasted better a couple days later...and I was happy to eat it even without the berries :)
ReplyDeleteYour cake looks perfect! :)
ReplyDeleteHello from the Western USA, Your being such a great FFWD member and blogger caused and inspired me to include your link in my Post today about Dorie and her online cooking groups. I have so enjoyed reading your Blog and included it in my Link List at the end of my Post. Looking forward to more in the year ahead. Mary
ReplyDeletehttp://www.lightsonbrightnobrakes.com/mistakes-happen-recipes-bomb-life-goes-on/
I loved the way the brown sugar caramelized in some spots and sank in others. I think next time I'll double the amount of brown sugar!
ReplyDeleteHi Mary, thanks so much! Looking forward to cooking wih you too this year.
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