Verrines de quatre-quarts aux abricots
Original in French
Betty Bossi · bettybossi.ch · 2011 · 4 personnes
Against 462 pound cake recipes
More egg than 77% of recipes and no dairy, unlike 67%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More egg than 77% of recipes: 100% of the flour weight against the typical recipe's 80%.
- No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
- Sugar in the middle half of recipes: 100% of the flour weight against the typical recipe's 120%.
- Butter in the middle half of recipes: 100% of the flour weight against the typical recipe's 91%.
Ingredients (10)
- 200 g d’abricots secs , hachés grossièrement200 g
- 3 c.s. de rhum≈ 44 g
- 200 g de beurre , mou200 g
- 200 g de sucre200 g
- 1 sachet de sucre vanillé8 g
- 1 citron bio , zeste râpé et moitié du jusn/a
- 1 pincée de sel≈ 0.4 g
- 4 œufs≈ 200 g
- 200 g de farine200 g
- 0.75 c.c. de poudre à lever≈ 3.5 g
flour 200 gbatter 1056 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter100% · 72nd percentile · median 91%
- Sugar100% · 24th percentile · median 120%
- Egg100% · 83rd percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening1.8% · 52nd percentile · median 1.6%
- Salt0.2% · 30th percentile · median 0.7%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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