Almond [quatre-quarts] from Gâteau: The Surprising Simplicity of French Cakes (page 21) by Aleksandra Crapanzano

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Notes about this recipe

  • kellilee on March 05, 2023

    Jury is still out on whether I like the crumb of this dense cake. I think it might be ideal for eating a slice with a cup of coffee. Although I worked through my entire dozen of eggs looking for a quartet that would weigh roughly 200 grams in their shells, I ended up with more weight in eggs (around 216 grams). Not sure why I decided not to flex the amount of sugar, butter and flour to match those inflated eggs. Duh! There is a reason why the recipe is called QUATRE-QUARTS! Since there are 52 versions of this cake, I suspect I will try this one again in the future and hopefully will do just that. Otherwise, the cake truly came together quickly. It took an extra five minutes in the oven - 60 minutes - to cook. I made the Almond version with lightly toasted sliced almond (a whopping 1/2 cup) and some almond extract in place of the vanilla extract.

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