The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. You know how pound cakes work, right ? You weigh the eggs, and add the same weight in sugar, melted butter, and flour. I only recently discovered the beauty of homemade pound cake, and it has become one of my could-make-it-blindfolded cakes, in rotation with my French yogurt cake. I was an affineur of pound cake if you will. I liked it on the stale side, so I sliced it in advance, and let it age three to four days. I’m talking about supermarket pound cake, baked in long yellow logs and wrapped in soft paper. As a child, I went through a phase of eating Breton pound cake for breakfast day in, day out. I love pound cakes, or quatre-quarts* in French.
This is something I should really try to do every spring, renovation or no: we had ourselves a few really nice hodgepodge meals during the last few days, involving chicken stock, the last porcini from our foraging expedition last fall, and some potato gnocchi as well. Just as fortunately, for the past few weeks, I’d been cooking my way through my food supplies in order to minimize the number of jars and half-eaten packages to be put into boxes, and to avoid having to toss anything from the fridge or freezer.
(Still, for all that pruning, the number of boxes I ended up needing to pack up my kitchen is classified information.) If you don’t know about kohlrabi, you’re in for a crunchy treat.įortunately, for the past few years, Maxence and I have been on a steady pruning streak, donating, selling, or recycling those things we didn’t need or love to make more room for those we do, and to enjoy the blissful feeling you get when you look at your living space and there is, indeed, space. It’s anybody’s guess how long it’s all going to take - you know how it is - but at this point we have just come out of the phase that consisted in us boxing up our stuff and cramming it in our bedroom, so the workers could come in on Monday and start ripping things out. Maxence and I have decided that our kitchen and living room - which are, in fact, in the same room - needed a facelift, and after months of imagining, planning, and gathering our strength, it looks like it is finally happening. This is the salad I made for lunch the day I moved out of my apartment and into my next-door neighbor’s. Let stand for 10 minutes, then transfer to a rack to cool.Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear - don't overwork the dough.In another bowl, sift together the flour, baking powder, baking soda, and salt.In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.Preheat the oven to 180° C (350° F) and line a round 25-cm (10-inch) cake pan with parchment paper.250 grams (2 cups) all-purpose flour (or 4 yogurt tubs).80 ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub).
#CHOCOLAT ABEILLE PLUS#
160 grams (3/4 cup plus 1 scant tablespoon) sugar (you can use an empty tub of yogurt and measure the equivalent of 1 1/2 yogurt tubs if you used the 125ml or 4oz kind).250 ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients).And a fudgy chocolate topping sure doesn't hurt. Just look at those gorgeous, creamy layers. I was introduced to it by my mother-in-law, and after just one bite, I knew exactly why it's been around forever. Somehow, though, I didn't learn about it until just a couple of years ago. This is one of those been-around-forever recipes. With layers of graham crackers and fluffy vanilla pudding, this classic d essert is creamy, delicious, and comforting. Well, all those things are wrapped up together in this one creamy dessert. I mean seriously, can you say comfort food? And super easy? And super yummy? And chocolate-y? but I have learned at least a little bit in the past year!) So since this is one of my all-time favorites, I decided it was worthy of posting again.Īnd now back to our No-Bake Chocolate Eclair Dessert. (Not that I really know what I'm doing now, either. And I had absolutely no idea what I was doing. Back in the first couple of months of the blog. I've actually posted this deliciously creamy, comforting No-Bake Chocolate Eclair Dessert before.
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