• 3 eggs (separated)
• 250 g sugar (+100 g for syrup)
• 250 g butter
• 250 g flour
• 1 orange, rind grated & juiced
PREPARATION
Grease cake form and preheat oven on 180/200°C
Using an electric mixer, beat egg whites into firm picks.
Reserve egg whites in the fridge.
Now, beat sugar and butter until it turns into a light foamy
consistency. Add egg yolks one by one and keep beating until it turns light and
foamy again. Stop mixer.
Using a wooden spoon, stir in flour. Finish by adding grated orange rind.
Add ¼ of the egg whites. Once incorporated, add all the rest.
Pour mixture into cake form and bake for 40 to 45 min.
Orange syrup (optional)
In a small sauce pan, heat up orange juice and sugar. Stir
to dissolve sugar.
When "Quatre-Quart" is still warm, damp it with
syrup. Serve cold.
It's a great cake for breakfast... it's even
better at tea time.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
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