Pound Cake Recipe

Karin Bucher
By Karin Bucher - June 25, 2020
Blog_Quatre Quart
Click here a recipe for a traditional French pound cake made with apricot kernel flour.

4 eggs (weigh the 4 eggs, including shell) and use the same weight (e.g. 240 g) of butter, sugar and flour (½ apricot kernel flour and ½ wheat flour)
240 g sugar
240 g butter
120 g apricot kernel flour
120 g wheat flour

  • Separate the eggs. Leave the egg whites to one side.
  • Beat the 4 egg yolks with the sugar until frothy.
  • Melt the butter and add to the egg-sugar mixture. Beat again until frothy.
  • Gradually add the flour.
  • Whisk the egg white until stiff and carefully fold into the mixture.
  • Pour the mixture into a greased tin and bake at 180 °C (fan oven) for 40 minutes.
  • Once the cake has cooled, carefully remove from the baking tin and serve.

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