A standard recipe for tender pound cake. In France we name this a quatre quart, it comes from a area in France referred to as Bretagne / Britany, this recipe is garnished with apples which makes for a cake that’s much less wealthy, lighter, softer and simply as tasty.
The precept of a pound cake
Weigh your eggs, then use the identical weight to your sugar, flour and butter. Every ingredient subsequently represents 1 / 4 of the overall, or 4 quarters in complete, this is the reason in French we name a pound cake quarte-quart (4 quarters).
With a small mandatory element to take into consideration for this recipe when weighing: as within the recipe we should beat the egg whites, make certain to weigh the whites and the yolks individually after which add these 2 measurements collectively to make use of them as your base.
A medium-sized egg usually weighs about 55 to 65 grams (weight with out the shell), we’ll say an egg weighs on common 60 grams, therefore my foundation for making ready the opposite elements at 220 grams every, a little bit bit under 4 occasions 60 gr = 240 gr.
For this apple pound cake recipe, because the fruit will add some sweetness to the cake, I decreased the amount of sugar wanted, from 220 gr to 160 gr. If you wish to deal with your self and have a candy tooth, you’ll be able to enhance to 180 gr / 350°F.
How are the apples used on this cake
In contrast to most apple desserts or pies the place the apples are minimize into quarters or slices, right here the apples are peeled, cored and grated with the identical grater you employ to your carrots or cheese.
Personally I’ve an Artisan Kitchen support robotic with two grid sizes for grating, I used the most important right here to nonetheless have a little bit chew and to not scale back the apples into too positive items.
Just like what can be achieved for a carrot cake or a chocolate zucchini cake during which the carrots and zucchini are peeled and grated.
Apples are used uncooked and grated on this pound cake.
The steps for making an apple pound cake
The recipe could be very fast so make certain to learn the directions first to completely perceive the order during which the elements are added earlier than beginning.
Step one is to as defined above to separate the egg whites and yolks. In case you are not utilizing medium-sized eggs, weigh your egg whites and yolks individually, add the weights collectively and examine that you’ve roughly 240 g.
The perfect is to first put together the bottom of the cake, utilizing firstly the sugar and the egg yolks whipped collectively till the combination whitens, then add collectively the flour, the pinch of salt and the butter that you’ve melted within the preheated oven (or within the microwave or saucepan).
That is whenever you get so as to add the flavour(s) of your alternative, vanilla, cinnamon, lemon, rum, calvados…
As soon as every little thing is effectively combined, the dough is a little bit dense and including the egg whites presently might danger breaking them and subsequently making the pound cake rise much less when baking. You’ll subsequently add the grated apples to the egg yolk, sugar, flour and butter combination earlier than the egg whites.
Then beat the egg whites and delicately incorporate the egg whites into the cake and apple batter.
As we’re utilizing egg whites, no yeast is required.
Lastly, pour the preparation of your pound cake right into a mould that has been buttered and floured, prepare dinner for 45 minutes at 180°C.
Taste your pound cake in response to your style with
- positive zest of natural lemon
- a glass of amber rum or Calvados,
- some cinnamon,
- a little bit vanilla…
In the event you make different variations, let me know within the feedback.
I even have a recipe you’ll be able to observe to make the true conventional Breton pound cake.
Apple pound cake
A standard recipe for tender pound cake. In France we name this a quatre quart, it comes from a area in France referred to as Bretagne, this recipe is garnished with apples which makes for a cake that’s much less wealthy, lighter, softer and simply as tasty.
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