With only four ingredients (in equal quantities of each), this week’s French Fridays with Dorie recipe (p 434) was a cinch to whip up. “Quatre quarts” – four quarters in French – is a French version of the traditional pound cake. Of course, it being January and all, I didn’t think Neil and I needed a whole pound cake in the house, so I divided the recipe up and made two mini quatre-quarts in tiny springform pans
It’s all you really need in a household of 2 🙂
And really, there’s not much to say about these. I was really pleased with how they came out. If you can believe it, I have never made a pound cake before but now I have, I know how easy they are. This was really good. A reminder of how simple things can sometimes be the best. It was buttery and fluffy and it even tasted great the following day zapped in the microwave for about 30 seconds. It’s definitely best warm.
In fact it was so good we never even added any fruit, jam, honey or cream/ ice cream. But I bet it would have been good. Next time….
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You are too funny – two mini cakes 🙂
And thanks for sharing that these take well to a little warming up. Warm cake & blueberry compote is on my brain now…
Oh yes that would be perfect!
Honestly, you’ve never made a pound cake, Mardi? I find that so hard to believe! Considering this is your first time, you did really, really well with this recipe :).
I know right? I go straight for the stuff like macarons LOL!
J’adore le quatre-quarts !!!!
Eh bien, maintenant, moi aussi je les adore!
What cute little mini cakes. I too find myself scaling many of these recipes down for my household of two, especially the baked goods. In retrospect I probably should have cut this one in half as well since my husband and I found it way too easy to gobble down.
Yeah I HAVE to minify everything otherwise we would be in trouble!
Actually, mine was a 300-gram cake, but I guess that doesn’t roll off the tongue quite so well…
Haha!
Love your mini cakes! Great idea! This is the kind of simple cake that I enjoy with my tea in the afternoon. I did freeze mine to eat later when my husband is not on a diet!
Ah yes I guess they would freeze well too 🙂
Beautiful crumb on those cakes! These “French Fridays” really make me want to get the book so I can participate too 🙂
Oh you need to Rochelle 🙂
I love the idea of a serving size pound cake 🙂 How lovely! Looks moist and subtle.
Yes it was definitely moist and tasty!
I mini-fied mine, too (but even further, cupcake-size in mini brioche tins). It’s such a simple, elegant cake – a keeper for sure.
Oh cupcake sized sounds good too!
I think I might need a couple of those mini springform pans! Where did you get them, if you don’t mind sharing? I sat out for this one because I couldn’t see myself baking a full cake when I have so many baked goods in the house at this time. I will definitely play catch up with this one as soon as the sweets stock goes down.
Truth be told, I’ve never made a pound cake. I’m glad that you were so happy with how your first one turned out. By the way, 300-gram cake does have a very unique ring to it Mr. Neil 😉
Hahaha! Indeed! Funny how we don’t make those basic items like pound cake…. Now I have I will make it again!
Mardi, your minis look terrific. We ate ours plain too and it was great.
Plain is sometimes really good!
Love your interpretation! I’d gladly take some of that off your hands 🙂
LOL!
I’ll admit, as well, that I’ve never made a pound cake. I’ve been toying with a bourbon-maple one though….. yum.
Your first pound cake? Well it looks like it came out beautifully!
I’m all for portion control – even though I would end up eating all of it anyway. I love this recipe – it reminds me of cooking school!
This was your first time making pound cake?? Oh my, I am surprise! The mini springform pans look so cute. I used brioche tins and came out with 8 portions. Worked great! The tone of your photos make me think of lemon zest for some reasons….which would of course taste great in this cake.
Oh lemon zest would have been perfect in this!
Your mini-quatre-quarts are adorable! I love how they have such a beautiful domed top. Lovely!
It’s pretty , right?
I think, given your Australian roots, Mardi that, at some stage, you need to introduce the wider bloggersphere to damper. You know, the typical (Australian) bushman’s breakfast is made up of a [pee] a good look round and damper. Hope this comment not seen as inappropriate.
LOL. Not at all. And done.
Yay for your first pound cake! I make them all the time in the summer when the berries are best. They have the best shortcakes. 🙂
Yours looks so good! The brown sugar topping on yours looks so much better than mine!
I’ve never made a pound cake either. Alas, I don’t think this is the recipe for me. Mine didn’t come out so great. Yours looks good!
Aw that’s too bad…
I was thinking of making this as well as I LOVE pound cake. I am sooooo very afraid to make this, though. Know why? Because I just KNOW that I will be eating the whole thing!! Not good for my diet 😉
That’s why I made little ones!
I bet you make this one a few more times! *wink* glad you enjoyed yours too! Ours didnt last long at all!
Yep…this one is good all by itself. My girls ate it plain and told me it is a new “keeper.” Nice to find a new recipe that is liked and yet so simple.
A “keeper” – that’s a winner for sure!
Looks incredible. This is something that I would love to have with coffee. You can’t go wrong with a traditional pound cake.
I agree!
Love the mini cakes. I have to admit in my household of two, one won’t eat a plain cake like this. After sharing the first half with friends that came for tea, I ate the next half myself, though not all in one sitting. This was a lovely simple cake. I’ll definitely make it again.
Sometimes simple is the best, right?
LOL, I had to laugh at Mr. Neil’s comment! Yours looks perfect! I just love individual desserts 🙂
And thanks so much for your kind words and condolences. xoxo
You’re welcome Liz. 🙂
This is a great looking first pound cake! It looks like you’ve been baking them forever – perfect color and height. I like your photos – did you use Instagram on them or photoshop?
The process pictures are Instagram. And thanks!
Your cake looks perfect. Making minis would have been ideal for these! 🙂
Mini-fied anything is better in my book!
Hello from the Western USA, Your being such a great FFWD member and blogger caused and inspired me to include your link in my Post today about Dorie and her online cooking groups . I have so enjoyed reading your Blog and included it in my Link List at the end of my Post. Looking forward to more in the year
http://www.lightsonbrightnobrakes.com/mistakes-happen-recipes-bomb-life-goes-on/ahead. Mary
You are so very sweet, thank you!
Lovely! I love pound cake, so I’m sure this recipe would be a fast favorite. Love your mini versions!
Mini versions are always the best!
Mini version is good… I always struggle with finishing pound cake… hang on. My colleagues eat it all