This is a variation of a Quatre-quart, which is a traditional French cake from the region of Brittany. It translates to “four-quarters”, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4 butter, and 1/4 eggs. My mum’s personal twist was to add apples to it, probably to make it a bit healthier as she used to make it most weekends for us growing up…served with a glass of milk, this cake is pure comfort food and an instant burst of childhood memories!
4 large eggs
250g butter, softened
250g or 1 1/4 cups granulated sugar
250g or 1 3/4 cups flour, sifted
1 tablespoon vanilla essence
4 apples, peeled, cored & sliced
1 tbsp baking soda
1 pinch of salt
1) Preheat oven to 180 degrees. Separate the egg whites from the yolks into two bowls.
2) Whisk the egg yolks with sugar in a large bowl until pale and thick. Add the butter, vanilla essence, baking powder beating continuously. Gradually add flour and continue mixing until the mixture is smooth.
3) Beat egg whites with a pinch of salt until firm peaks form. Gently, fold stiffed egg whites into the batter.
4) Arrange some of the apple slices in neat circles on the bottom of a non stick cake pan. Chop the remaining apple slices and mix in the batter.
5) Pour batter over the apple slices and cook for an hour or until pick inserted in center comes out clean. Make sure you check as it can sometimes take a little it longer with the apples added to the mixture.
You can also try a more classic “Quatre quart” recipe, skipping the apples and replacing the vanilla essence with lemon juice.