Quatre-quarts, a timeless cake from Brittany, is both simple and delicious.
In the world of French snack cakes, the Breton pound cake holds a special place. Also known as quatre-quarts, meaning “four quarters,” its name reflects its simplicity, requiring only four ingredients—and one extra French twist!
Originating in Brittany, in northwestern France, the quatre-quarts has gained widespread popularity beyond its regional borders. Loved for its moist, slightly dense texture and delightful buttery flavor, this cake has become a cherished treat throughout the country.
What truly sets this recipe apart is its straightforwardness. Like a classic pound cake, it consists of four ingredients in equal proportions: one part flour, one part butter, one part sugar, and one part eggs. Typically, it doesn’t require any leavening agents, such as baking powder, or additional flavorings like vanilla extract.
Instead of the typical salted or unsalted butter, this French pound cake traditionally calls for beurre salé. This special type of salted butter originates from Brittany, in northwestern France, and is crafted with sea salt flakes often sourced locally from the region’s salt marshes. Brittany is renowned for its high-quality dairy products, thanks to its lush pastures and favorable climate for dairy farming.
The deep connection between Brittany and beurre salé traces back to the Middle Ages, when the Gabelle, an unpopular salt tax, was imposed on all French regions to finance the Hundred Years’ War—except for Brittany. Locals were the only ones who could still afford to salt their butter. Today, beurre salé remains a cherished regional specialty commonly used in the northwestern part of France, particularly in local baked goods.
Beurre salé contains 3 percent to 5 percent more salt than the salted butter typically found in the United States. This extra salt enhances the buttery flavor of the cake and adds complexity to a recipe that might otherwise seem a bit plain.
If you’re unable to purchase beurre sale because you don’t live in France, you can make your own version at home. Simply take unsalted butter and mix in your preferred amount of sea salt. However, I wouldn’t suggest using regular salted butter as a substitute. It often contains more water than unsalted butter, which could lead to inconsistent results in your baking.
Tips for Success
Similar to the classic American pound cake, the quatre-quarts is a simple recipe crafted from basic pantry staples. However, there are a few key tips to keep in mind to guarantee a perfect bake.
Measure your ingredients by weight instead of using cups.
I’m a big supporter of using a food scale for baking, especially for pound cake where precise measurements are crucial. Begin by weighing your three eggs (without the shell, they should total around 150 grams or 5 ounces), and then use the exact same weight of flour, sugar, and butter.
Utilize an electric beater, a stand mixer, or put in some elbow grease!
Instead of depending on leavening agents for rising, a pound cake utilizes the air trapped within beaten egg whites. An electric beater or stand mixer will be invaluable for this step. If you don’t have either, you can still make the recipe by hand with a whisk, but be prepared for a workout as you whisk those egg whites to stiff peaks!
Ensure all your ingredients are at room temperature.
Especially make sure the eggs are at room temperature. Cold egg whites don’t trap as much air when beaten, resulting in a flatter cake.
Keep the flavor straightforward, unless you simply can’t resist adding something extra.
I adore the pure simplicity of this Breton pound cake and find joy in savoring its rich salted butter flavor. However, if you desire, you can introduce additional flavors by adding 1/2 teaspoon of almond extract or 1 teaspoon of vanilla extract, lemon zest, or orange zest to infuse some delightful variations.
Quatre-Quarts
This cake is a delightful snack on its own but also serves as a versatile base for various toppings. French children often enjoy it with hazelnut spread for an after-school treat. In the springtime, it’s a perfect canvas for whipped cream and fresh strawberries, a beloved combination in Brittany.
This recipe is based on 3 eggs, weighing 5 ounces (150 grams) in total. Begin by weighing your eggs, and if they differ in weight, adjust the quantities of flour, butter, and sugar accordingly to match. (I’ve also provided volume measurements below, but I highly recommend using a kitchen scale for accuracy.)
For best results, bake in a 9-by-5-inch loaf pan. The cake will remain moist for two to three days; beyond that, if it starts to dry out slightly, you can cut it into chunks and turn it into a delicious trifle.
Serves 8
- 2/3 cup (150 grams) unsalted butter, at room temperature, plus extra for greasing the pan
- 3 large eggs (150 grams), at room temperature
- 3/4 cup (150 grams) sugar
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour, sifted, plus extra for dusting the pan
- 1 teaspoon fine sea salt
Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9-by-5-inch loaf pan with butter, then dust it with flour.
Melt the butter in a saucepan and set it aside to cool until it’s almost at room temperature.
Separate the egg yolks and whites into two large mixing bowls.
In the bowl with the egg yolks, add the sugar and whisk until the mixture becomes foamy and lighter in color. Gradually whisk in the cooled melted butter. Switch to a spoon or spatula, and gently fold in the flour and salt until well combined.
In the other bowl, whisk the egg whites until they form stiff peaks. Add a spoonful of the whipped egg whites to the batter and mix to slightly loosen the consistency. Then, gently fold in the remaining egg whites using a spatula until the batter is homogeneous and airy. Be careful not to overmix.
Transfer the batter to the prepared loaf pan. Bake for approximately 1 hour, or until the cake is golden and a knife inserted into the center comes out clean.
Once baked, transfer the cake to a cooling rack and let it cool for 10 minutes. Then, remove the cake from the pan and allow it to cool completely to room temperature before serving.
Just before serving, top the cake with whipped cream and garnish with fresh berries. Enjoy!
