21 February 2009


Julia Child's quatre-quarts ("four quarters," literally — "The English like the formula so much that they use a pound of everything — hence, of course, the pound cake" she tells us).

I hadn't made a pound cake before, I love the process. Six ounces butter is whipped until a mayonnaise-like consistency. Three eggs and a cup of sugar are beaten until fluffy and doubled in volume. One and a quarter cups flour are sifted in, and then the butter is folded in. And baked at three-fifty.

I glazed this with quince syrup leftover from candying quince for panforte. I then served it with Tartine's lemon cream: lemon curd with butter beat into it, essentially. Very very good.

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