14 Feb QUATRE – QUARTS (English Pound Cake)
QUATRE – QUARTS (English Pound Cake)
14 February 2020
PREP. TIME: 15 MIN - COOK TIME: 45 MIN - SERVES: 6
'Mirka had a disinclination to follow recipes, and her cakes therefore met with mixed success. However, this classic - the French equivalent of the English Pound Cake - was foolproof even for her. Its name literally meaning ‘four fourths’, reflects the fact that the main elements are used in equal amounts, requiring accurate weighing. It is a fragrant and simple cake that is enhanced by the use of good quality ingredients.’
Lesley Harding and Kendra Morgan - Mirka and Georges
Regreftully I only knew Mirka Mora by sight but she featured strongly in the young lives of some of my children who were thrilled by her.
My daughters recently gave me a copy of Mirka and Georges - A Culinary Affair (The Miegunyah Press, 2018). I salute this work of Lesley Harding and Kendra Morgan. I have so enjoyed it and other than for the thorough pleasure derived from indulging in the vibrant art works and personal photographs my fascination for the lives of this wonderful couple and their commercial and artistic adventures, I have been especially delighted with the recipes.
Each one of the recipes reads so beautifully and easily - I just want to jump into cooking them all. Recipe writer and food stylist Amanda Luck is responsible for making this excellent collection, accessible to the simple home cook. She has uncomplicated everything from Bouillabaisse to Chocolate Mousse. My current favourite though is Mirka’s fool proof Quatre - Quarts - the French equivalent of the English Pound Cake. (If you want to find out how to complicate a recipe - try googling English Pound Cake and then have a look at this).
A little like as it is said of Mirka - my cake efforts over the years have met with mixed success. I can see my friends and family - smiling as I say this. At any rate - this limitation of mine has me permanently attuned to simple, delicious fool-proof cake recipes. I found one right here the other day and I have been cooking it ever since. I am ashamed to say how much cake I must have eaten in this time!
These wonderful dark and thunderous afternoons have me reaching for the tea pot and looking for a slice of freshly made cake. I give you this - try it this weekend for afternoon tea with family and friends. Recipe taken directly from Mirka and Georges - A Culinary Affair.
Self Raising Flour, Sifted
A few drops of vanilla essence
Kitchen scales; Kugelhopf or Loaf tin; Electric mixer; Wire cooling rack
Preheat the oven to 180C.
Grease and flour a Kugelhopf (or Loaf) tin.
Break the eggs into a mixing bowl and weigh them
Measure out the same weight each of the butter, flour and sugar
Put the eggs, butter, flour and sugar in a bowl and beat using an electric mixer until smooth
Pour the batter into the prepared tin.
Bake for about 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Cool in the tin before turning out to serve.
Recipe by: Lesley Harding and Kendra Morgan - Mirka and Georges - A Culinary Affair
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