Quatre-quarts breton

Name: Quatre-quarts breton
Total time: 60 min
Yield: Serves 8
Cuisine: Brittany
Ingredients: 250 g (2 cups) all-purpose flour; 250 g (9 oz) softened salted butter; 250 g (1¼ cups) granulated sugar; 4 whole eggs (about 250 g / 9 oz); 1 packet of baking powder (2 tsp); 1 tsp vanilla extract; 1 pinch of fleur de sel

Breton pound cake

⏱ 60 minServes 8Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

250 g (9 oz)all-purpose flour
250 g (9 oz)salted butter, softened
250 g (9 oz)superfine sugar
4whole eggsabout 250 g (9 oz)
1 packetbaking powder
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)

250 g (9 oz) all-purpose flour
250 g (9 oz) salted butter, softened
250 g (9 oz) superfine sugar
4 whole eggs about 250 g (9 oz)
1 packet baking powder
1 tsp vanilla extract
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 loaf pan (28 cm / 11 in long)

1 stand mixer with whisk

1 silicone spatula

1 precision kitchen scale

1 fan oven (180 °C / 350 °F)

1 cooling rack

1 roll of parchment paper

03 — Method

Weigh the eggs without their shells, then match the flour, sugar and butter to that weight — that’s the traditional “four quarters” rule.
In the stand mixer, beat the softened salted butter with the sugar and fleur de sel until pale, creamy and fluffy.
Add the eggs one at a time, beating after each so they blend smoothly into the butter and sugar.
Add the flour sifted with the baking powder on low speed until the batter is smooth and glossy.
Add the vanilla extract and fold gently with a spatula to finish mixing without knocking out the air.
Pour the batter into the buttered loaf pan lined with parchment paper and smooth the top with the spatula.
Bake for 50 minutes at 180 °C (350 °F) fan until nicely golden, then turn out while still warm onto a rack to cool.