Today we are making a French dessert staple, the “Quatre Quarts” (or “Four Fourths”). There are 4 ingredients of equal proportion in this cake. It’s a snap to whip together. Because I couldn’t decide whether to make my Quatre Quarts with my remaining “groseilles” (red currants) or whether to make it with “ananas” (pineapple), I decided to split my batter in two, and incorporate the fruit into each half, and then pour both halves back in the same pan. This way it would please anyone. And since this cake was destined to go to an outdoor party on our street, I decided on this idea and off I went.First step: wash and stem the groseilles (about 3/4 cup)
Measure 250g butter, 250g sugar, beat 4 eggs.
Mix the eggs, flour and sugar together with a hand mixer until smooth.
Measure 250g flour. I used 150g wheat flour, 50g farine de petit epautre, and 50g cake flour.
Mix everything together:
Divide batter in two, and then add the groseilles in one half.
And ananas in another half.
Mix and then pour both batters into one loaf tin, lined with parchment paper.
Bake at 190C for 30-40 minutes, knife test, and then remove when your knife comes out clean and the top is golden brown.
Cool, slice, and serve!
Don’t be shy when incorporating any red berries that are a bit acidic. The cake can handle them well since it is naturally quite rich. For half of the loaf, I used 1/2 cup, but could have easily added a full cup of red berries. For the pineapple, I used about a cup of pineapple and that was the right amount.
Ps- stay tuned for tomorrow, we’re making Strawberry Raspberry Homemade Granola!
And you can add me on snapchat, username: fullfatdiet to see my recipes being made step by step…. often a day or so before they go up on the blog 🙂