Quatre-Quarts sans sucre pour diabétiques
Original in French
MiDiabeteCooking · chefsimon.com · 2026 · 8 personnes
Against 462 pound cake recipes
Less sugar than 98% of recipes and more leavening than 88%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less sugar than 98% of recipes: 75% of the flour weight against the typical recipe's 120%.
- More leavening than 88% of recipes: 4% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
- 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).
Ingredients (8)
- 4 oeufs≈ 200 g
- 180gr de beurre mou, ramolli180 g
- 150gr Érythritol150 g
- 120gr de farine de blé T55120 g
- 80gr de poudre d'amande80 g
- 8gr de levure chimique8 g
- 1gr de sel fin1 g
- 1gr de vanille en poudre ou extrait1 g
flour 200 gbatter 740 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.
- Butter90% · 41st percentile · median 91%
- Sugar75% · 2nd percentile · median 120%
- Egg100% · 83rd percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening4% · 89th percentile · median 1.6%
- Salt0.5% · 44th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 40 to 45 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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