Quatre quarts

The Quatre quarts is a classic French pastry, whose name means “four quarters”, and refers to the fact that the main ingredients - flour, sugar, butter, and eggs - are used in the same weight proportion. Now, with an Italian twist that I love to add, we could enrich the cake by incorporating grated organic lemon zest into the dough for a Mediterranean fragrance. Here is the traditional recipe:

Ingredients

• 250g flour
• 250g sugar
• 250g butter (at room temperature)
• 250g eggs (shell-free weight, about 4-5 eggs depending on size)
• 1 pinch of salt
• 1 organic lemon (optional, for grated zest)
• 1 packet of baking powder (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. In a large bowl, beat the soft butter with the sugar until you have a smooth and fluffy mixture.
3. Add the eggs one at a time, continuing to mix well to incorporate them.
4. If you decided to add an Italian touch, grate the lemon zest and incorporate it into the batter.
5. Add the sifted flour and pinch of salt, (and baking powder, if using) and mix until the batter is smooth.
6. Pour the batter into a buttered and floured mold and level it with a spatula.
7. Bake the Quatre quarts for about 40-45 minutes, or until a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.

Fun Fact

The Quatre quarts is similar to our sponge cake, but the presence of butter gives it a consistency more akin to a pound cake. In Brittany, where it is believed to originate, it is common to enjoy it with a dusting of powdered sugar or accompanied by jams or fruit compotes.

If you wish to pair a wine, a Moscato d’Asti could be an interesting choice; with its sweetness and floral notes, it can harmonize well with the simplicity and richness of the Quatre quarts.