What exactly is a French quatre-quarts cake?

The name quatre-quarts is French for 'four-quarters'. It refers to the traditional ratio of the recipe: the four basic ingredients (butter, sugar, eggs, and flour) are used in exact equal parts by weight. In the Netherlands and Flanders, this is also known as the classic butter cake or the four-fourths cake.

How do I best serve the cake?

This cake is already delicious on its own, but you can give it extra allure in various ways: a simple dusting of powdered sugar, with fresh strawberries and a dollop of unsweetened whipped cream. Or lightly toast a slice in a pan and serve with a scoop of vanilla ice cream and warm chocolate sauce.

Can I freeze a pound cake?

Absolutely! This cake is perfect for freezing. First, let the cake cool completely, then wrap it airtight in cling film or a freezer bag. You can freeze the cake whole (it will keep for up to 3 months) or slice it beforehand, so you always have a quick snack on hand.

What's the best way to store the cake?

Outside the refrigerator, the cake will stay fresh for about 4 to 5 days if stored in an airtight container or tightly wrapped in aluminum foil in a cool, dry place.

Four-quarter cake

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Nothing beats the smell of a freshly baked cake coming out of the oven! Are you looking for the ultimate quatre-quarts cake recipe? Look no further. This classic, also known as the four-fourths cake, is every baker's mnemonic. As the name suggests, the four main ingredients are exactly equal in weight. The result is always the same: a delicious golden-brown, airy cake that melts in your mouth. It's the perfect base to experiment with, but plain with a hint of vanilla is secretly the best. Super easy, nostalgic, and within an hour your house will be filled with delicious aromas!

Ingredients

What do you need?

Quantity: 10p

250 g soft butter + a little extra for the baking pan
250 g fine sugar
1 vanilla pod (or a packet of vanilla sugar)
250 ml eggs
250 g self-raising flour (or regular flour with baking powder) + some extra for dusting the pan
1 pinch of salt

Preparation method

How do you make this?

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Beat the butter, sugar, vanilla seeds, and pinch of salt well until creamy with a hand mixer or food processor. Now gradually add part of the eggs and flour, mixing well each time. Repeat until all the flour and eggs are fully combined.

Preheat your oven to 175°. Grease your cake pan and dust it with flour. Pour the batter into the pan, spreading it evenly.

Bake for 1 hour at 175°. Do the test with a skewer, poke it in the middle of the cake; if it comes out dry, it's done, otherwise let it bake a little longer.

Let it cool for a bit, tap the cake pan on the counter so it loosens, take it out and let it cool on a rack.

Store in a closed container or in the fridge on warm days.