Quatre-Quarts Breton

Morbihan Tourisme’s selected Breton quatre-quarts combines eggs with semi-salted butter, sugar and flour. Its version adds baking powder and uses two chilled rests before the loaf cake enters the oven.

Eggs and sugar are mixed together, followed by melted butter that is still lukewarm. Flour is combined with baking powder and poured gradually into the mixture.

The batter rests in the refrigerator before it is transferred to a buttered and floured loaf mould. A second, shorter chilled rest follows once the mixture is in the mould.

Baking begins in a hotter oven for a few minutes, then continues at a lower temperature until the cake has risen and cooked through. The loaf is left to cool before it is unmoulded.

The tourism recipe also offers a fruit-flavoured variation with either lemon or orange. Both zest and juice from the chosen fruit enter before the flour mixture, adding citrus to the butter-rich cake.