I told someone recently that I like to build a wall of sugar between the world and me. Bringing treats to meetings and gatherings has always been my way of coping with a lifelong shyness. There are other benefits, too. Last night, I brought cake to our housing co-op’s annual budget planning meeting, as I think sweets help sweeten the process for people. We’re lucky, actually, as we have a lot of talented cooks and bakers in our co-op, so most meetings are delicious (and mostly productive) affairs.
I wasn’t sure that I was going to have time to make this week’s recipe, but Quatre-Quarts is so simple I was able to get it together in time to slip it onto a plate, still warm from the oven, just as I was ready to leave for the meeting. Its ingredients are similar to a pound cake, but separating the eggs and whipping the whites gives it a much lighter texture. It’s a plain cake, served as a snack or with fruit and cream. Dorie sprinkles her version with brown sugar to give it a caramelized crispness. I added ginger and nutmeg to mine, just because.
I didn’t get a chance to photograph it properly before I left and I returned with only two tiny slivers, which somehow disappeared before I got up the gumption to plate them and set up a shot. I’d much rather a cake that disappears than an untouched one, anyway.
You can find many other blogged descriptions of this week’s FFWD recipe here: Quatre-Quarts