French pound cake: Quatre-Quarts - KATV - Breaking News, Weather and Razorback Sports

French pound cake: Quatre-Quarts

Updated: Oct 13, 2011 03:34 PM EDT
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • RecipesMore>>

  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>


By Nancy Harmon Jenkins

It began with a half-bushel of round, ripe, yellow peaches that a friend brought back from a family farm in Maryland and deposited on my kitchen doorstep. I ate a few, and then a few more, standing over the kitchen sink, the juices dripping down my arms.

They were so ripe the skins lifted off with a gentle tug from a table knife and so delicious, so delicious, so delicious I hardly know where to begin to describe the flavor, the aroma, the sensation in my mouth.

Peaches are the very definition of seasonal fruit—you cannot enjoy them except ripe from the orchard. The so-called "peaches" we find in our markets the rest of the year are hard round croquet balls by comparison—and they taste like it too.

But once the initial greed was sated, what to do with the rest of the magnificent bunch? My Facebook appeal was met with a variety of responses, some hopelessly complex  ("make a lemony glaze with rosemary and peperoncino," advised a friend in Umbria), some suspiciously simple ("cuppa sugar, cuppa flour, cuppa milk," topped with peaches and baked).

But Gabriella Becchina, who lives on a gorgeous olive oil estate in southern Sicily (her family makes Olio Verde), intrigued me. "Why not," she asked, "a simple quatre-quarts with sliced peaches sunk in the cake batter?"

Why not indeed? Quatre-quarts (four-quarters) is the French equivalent of English pound cake, or in Italian a plumcake (I'm not joking, that's the Italian translation), i.e., an old-fashioned, dead-simple genoise sort of cake made by combining equal quantities of eggs, flour, sugar, and butter—or, in my case, extra-virgin olive oil, because I love the lightness and the flavor impact of an olive oil cake. 

But those equal quantities are, alas, by weight, and there's the rub.

Fortunately, I have in my kitchen a handsome Polder kitchen scale, given me years ago as a birthday present. I don't use it often—mostly because when I'm writing recipes I must do them in the cups and tablespoons that we Americans are used to. But if you're going to make a proper quatre-quarts, or a pound cake for that matter, you must have a scale.

I made my version with those magnificent Maryland peaches, but later, as the season progresses, you could use late-summer plums, fall apples, or even pears. (If the latter, once cut, sprinkle them with lemon juice to keep them from turning brown.)

I add a little almond essence whenever I cook peaches—it brings out an important flavor in the fruit. With apples and pears, that's unnecessary, but a little grated lemon zest wouldn't be at all amiss. For olive oil, I use a rather bland and sweet oil, such as a taggiasca from Liguria or a nutty arbequina from Catalonia.

I've adjusted the recipe to account for those cooks who absolutely refuse to follow my lead with the kitchen scales, but those who are intrigued by the possibilities weighed measure provide will find plenty of kitchen scales on the internet. My Polder 11-Pound Kitchen Scale is available online for about $30.


See the recipe for Olive Oil Quatre Quarts with Fresh Fruit » 

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.