However, in order to bake quatre-quart like a real “breton” (that’s how we call French from Brittany), you have to follow the following rules. Ready for the real traditional recipe of quatre-quarts breton Pound cake from Brittany?
Salted-butter: A quatre-quarts is made with salted butter. It would be a heresy to use regular butter. However, if you are not used to salted butter, two options: either use regular butter and add 1 to 2 pinches of salt, or just your usual butter, but don’t say it too loud!
Baking powder: This cake is made without baking powder nor baking soda. To get a nice texture, not too dense, you have to seperate whites and egg yolks, mix well egg yolks with sugar you get a nice fluffy white preparation, and whisk egg whites as for a chantilly.
Flavor As there is a old tradition in Brittany of sailors who have traveled the oceans and brought back all sorts of exotic products, adding rum, lemon, orange, vanilla, spices … it’s ok to feel free to add any of those you like to flavor your quatre-quarts.