|Quatre quarts with homemade raspberry sauce and whipped cream|
Light and surprisingly flavorful given its simplicity, quatre quart was this week's recipe for French Fridays with Dorie. I chose to use Amaretto rather than cognac or rum for flavoring, and I am happy that I did. The cake had that delicious almond flavor that was offset nicely by the raspberry sauce I made from some remnants of this past summer's berry crop. Described as sort of a French version of pound cake, I was expecting a dense, rich cake, though the whipped egg whites seemed counter-intuitive to this way of thinking. Drier and certainly lighter than pound cake, it's perfectly nice but certainly lacks the wow-factor of the last several recipes in the series. Definitely needs a saucy accompaniment. My husband said it makes a great tea cake. I did like the brown sugar baked in to the top of the cake, It was a nice, textural addition.
|The top of the cake with the brown sugar baked in. Yes, I used extra!|