Quatre Quart Pound Cake with Fresh Figs
A delightful twist on a classic French dessert, this Quatre Quart Pound Cake with Fresh Figs brings together a moist, buttery cake infused with the sweetness and slight tang of fresh figs. Perfect for afternoon tea or as a dessert at a tea party, this cake is sure to impress with its delicate crumb and rich flavor. The addition of fresh figs not only enhances the cake’s flavor but also gives it a beautiful, rustic appearance.
Ingredients:
| Ingredient | Amount |
|---|---|
| All-Purpose Flour (Maida) | 1-1/2 cups |
| Butter (unsalted), softened | 200 grams |
| Caster Sugar | 3/4 cup |
| Whole Eggs | 3, at room temperature |
| Baking Powder | 3/4 teaspoon |
| Salt | 1 pinch |
| Vanilla Extract | 1-1/2 teaspoons |
| Milk | 3 tablespoons, at room temperature |
| Fresh Figs | 6, thinly sliced |
Nutritional Information:
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 70mg |
| Sodium | 150mg |
| Fiber | 1g |
| Sugar | 20g |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings:
8
Cuisine:
French
Course:
Dessert
Diet:
Eggetarian
Instructions:
-
Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Grease a loaf pan with unsalted butter and dust it lightly with flour to prevent the cake from sticking.
-
Prepare the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Once sifted, add the caster sugar and whisk together to combine the dry ingredients evenly.
-
Mix the Wet Ingredients: In a separate bowl, whisk together the room-temperature eggs, milk, softened butter, and vanilla extract using an electric hand blender or whisk. Beat the mixture for a few minutes until it becomes pale and light in texture.
-
Combine Wet and Dry Ingredients: Add half of the liquid mixture to the sifted flour mixture. Gently fold the two together using a spatula or spoon, being careful not to overmix. Once incorporated, scrape down the sides of the bowl. Gradually add the remaining liquid mixture in two batches, folding gently to form a smooth, lump-free batter.
-
Assemble the Cake: Pour half of the prepared batter into the greased loaf pan. Layer half of the sliced fresh figs evenly over the batter. Pour the remaining batter over the figs, spreading it evenly to cover them. Finish by arranging the rest of the sliced figs on top of the batter.
-
Bake the Cake: Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Check the cake halfway through the baking time, and if necessary, cover the top loosely with aluminum foil to prevent over-browning.
-
Cool and Serve: Once the cake is done, allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely before slicing.
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Storage: Store the cooled pound cake in an airtight container at room temperature for up to a day, or refrigerate it for 3-4 days to keep it fresh.
Serve this Quatre Quart Pound Cake as a delightful dessert during tea time or as an elegant addition to any dessert table. The soft texture of the cake and the natural sweetness of the figs make it a perfect treat for any occasion.
Tips and Variations:
- Figs: If fresh figs aren’t available, you can substitute with dried figs soaked in warm water for about 30 minutes. Be sure to chop them into smaller pieces before adding to the batter.
- Flavor Twist: Add a teaspoon of lemon zest to the batter for a citrusy zing that complements the figs beautifully.
- For Extra Richness: Consider adding a tablespoon of sour cream or Greek yogurt to the batter for added moisture and a tender crumb.
Enjoy making this Quatre Quart Pound Cake with Fresh Figs and relish the flavors of a traditional French dessert with a modern twist!
