Pound Cake Hunger

June 9, 2017

On a late morning quest for the perfect rhubarb recipe, I stumble on a few pound cakes reminiscing of my Provençal Bakery days. They all looked so delicious but involved a quantity of intricate ingredients only a vegan could think of (they are the real genius of finding alternatives at everything basic). Those recipes made me hungry for the simple but mouth watering “quatre-quarts” I would see weekly while I worked at my favourite french bakery in Canada.

I found a recipe pretty close to the one we used and of course it came from a french chef! Thanks to Delphine at Del’s Cooking Twist for the wonderful recipe! Now, I changed a few things but I’m pretty sure she would approve seeing the result. So, I changed the caster sugar to brown sugar -nothing major really, it’s just a question of preferences- and elongated the cooking time… that fact might have to do with me turning it on under convention instead of baking..whoopsie daisy! It took 1 hr instead of 40 minutes before a toothpick came out clean, and it might be a wee bit more brown on the edge than I would like.

Still, I never did a pound cake all by myself and I was shocked at how perfect this first one came out. While I could barely hold back from taking a bite when it came out of the oven, I found a momentarily forgotten once of wisdom in my stomach (yes, he’s the real boss) and let it cool down. That was worth it, as it came out of the mould instantly and stayed majestic.

Alongst with a layer of  Rhubarb Butter, it was ideal for our 4 o’clock tea at the summit of Mt. Iron!

Enjoy!

Print Recipe
Orange Pound Cake
Copy Cat from Del's Cooking Twist Orange Pound Cake, also called "quatre-quarts" in french.
Prep Time 5-10 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Prep Time 5-10 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Instructions
  1. Preheat oven at 350F / 180C. Grease a loaf tin, set aside.
  2. Whisk together the eggs and sugar until light and fluffy. The more you whisk the more the cake will rise!
  3. Mix together the flour & baking powder. Incorporate the dry ingredient to the wet mix. Mix until homogeneous.
  4. Melt the butter and incorporate to the mix. Mix well.
  5. Juice and zest the orange and mix them into the batter.
  6. Pour the mix into the pre-greased tin. Put in the oven for 1 hr or until a toothpick comes out clean.
  7. Enjoy!

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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