These cakes are ones of the easiest to make. It’s so clever that the name already tells you the recipe!) Back in time all the ingredients were weighed and used in equal proportions (traditionally, one pound (=454 g) each of flour, butter, eggs and sugar).
It’s so easy to remember the ingredients of these flavourful cakes with simple yet magical taste. All you need to do is to weigh the eggs and then add the same weight of the rest of the ingredients. No additional flavoring is needed if you choose good quality products. The biggest challenge is to beat and blend the ingredients well enough to make the cake moist and fluffy, otherwise “pound cake” will have a very different meaning!)))
I simplified it further and made mini-cakes, even though you are free to make a regular-sized cake, too. I’ve also topped mine with autumn flavours: whatever fruit I had in the house I sliced and put a few wedges of each on the top of the batter.
Pound cakes (Quatre-quart Breton)
Recipe by Richard Bertinet from Patisserie Maison Book
Makes 8-10 mini-cakes.
- 110 g/ 2 eggs
- 110 g caster sugar
- 110 g all-purpose flour + 1/2 t baking powder
- 110 g salted butter, melted
- a few fruit wedges, optional
- 2 t icing sugar, for dusting
Heat the oven to 400ºF/ 200ºC. Prepare muffin tins or a 6″/ 15 cm cake tin. Cut the selected fruit into medium wedges. I’ve used an apple, plum, pear and grapes.
In a mixing bowl, whisk the eggs and sugar with a mixer on high speed, until pale and fluffy, about 5 min.
With a spatula, gradually stir in the flour mixed with baking powder.
Carefully stir in the melted butter, trying not to overmix.
Divide the batter equally between prepared tins (fill them 2/3 of the tin height). Top with a few of the fruit wedges, if using any.
Bake in the heated oven for 15-20 min (times may vary depending on the tin sizes) or until done. The cakes must puff up slightly and turn golden brown.
Remove from the oven, leave to cool in the tins for 10 min, then turn out on a cooling rack.
Dust with the icing sugar before serving.