Quatre Quarts aux amandes


Traditional French Cake, the Quatre Quarts is known for its basic use of ingredients: eggs, butter, flour, sugar- all of them used at the exact same weight. 

Lighter version of the pound cake- at least in the taste, the quatre-quarts can be declined in a variety of taste for many palates…

Plain, with Nutella, Lemon Zest, Orange Juice, Almond, Vanilla, Jam…

Below is the Almond version, here is the recipe:


  • 1 tbs. of almond extract
  • 1 handful of  sliced almonds or almond powder
  • 1 pinch of baking soda
  • 3 eggs
  • the weight of the eggs in flour, in sugar and in salted butter

3 eggs normally weight around 160/180 gm- so, if you don’t have a kitchen scale, either you invest in one (~ $10 at Bed Bath and Beyond) or you use cups, but it won’t be as precise.

180 gm of sugar= 3/4 of a cup – 180 gm of flour= 1.5 cups – 180 gm of butter = melted is 3/4 of a cup. 


  1. Pre-heat the oven on 350F./ 180C.
  2. Melt the butter in the microwave or small saucepan on low heat.
  3. In a large bowl, mix the 3 eggs and the sugar until you get a yellow pale mix with a wooden spoon.
  4. Add little by little the flour – your dough should get heavier and stickier to stir.
  5. Verse slowly the melted butter to the bowl and keep stirring.
  6. Your dough should look smooth and fairly liquid.
  7. Add the pinch of baking soda and the handful of sliced almonds or almond powder.
  8. Stir again, and verse the tbs. of almond extract.
  9. Verse the dough in a baking mold, spread some sliced almonds on the top (as shown in the picture,) and put in the oven for 20-22 minutes.

Before removing from the oven, stick a knife in the middle of the cake, to check if it is cooked.

If the blade of the knife is covered with dough, let your cake cook for another 10 min.

If the blade is almost perfectly clean, your cake is perfectly baked. 

If the blade is spotless, take your cake out immediately.


About Eléonor Picciotto

I was born and raised in Paris for the first 17 years of my life. Then I decided to move to the U.S in order to study Journalism at Boston University from where I graduated in January 2011. I now live in New York City, try to pursue as much as I can some of my passions such as writing, cooking, traveling, photograph-ing... On December 6th, my cookbook "French Cuisine for the Young and Broke" was launched, I hope you will appreciate it as much as I do. In meantime and the future, this blog is a great tool for kitchen tips, lifestyle tricks, recipes, city guides, press articles ... and many other cool stuff! E.

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