If you’re curious about French baking, the quatre-quarts (or Classic French Pound Cake) is perhaps one of the top three recipes you should have in your repertoire. It’s one of the first cakes I ever learned to make, and it has remained one of my most-baked ever since.
In French, quatre-quarts simply means “four quarters,” a reference to the fact that all four ingredients - butter, sugar, eggs, and flour - weigh exactly the same. You simply weigh your eggs, then use that same weight for each of the other three ingredients.
It’s a wonderful cake to make year-round. Equally delicious spread with hazelnut chocolate spread, or topped with whipped cream and fresh seasonal fruit.
Happy baking!
White Bean Tuna Salad
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Jul 18
It feels like day 105 of this endless summer heat here in Brittany, and we’re still firmly committed to our no-cook meals policy. I won’t lie: it’s still testing me.
Recipes to beat la canicule (heat wave).
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Jul 11
It’s unbearably hot (again!) this week, and I’m already so done with summer. We’re in our third heat wave of the year… and it’s only the beginning of July. I’m talking record-breaking, unprecedented heat that I never imagined possible here in Brittany - let alone three times in a row.
Parmesan Sablés
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Jul 4
Bonjour my friends! There is a particular kind of happiness that arrives in France the moment the weather turns warm: the pique-nique. Not the paper plate, ants-in-the-potato-salad kind of picnic, but something a little more intentional…
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