Quatre quart aux mûres
Original in French
Maryline H · cuisineaz.com · 2016 · 8
Against 462 pound cake recipes
No leavening, unlike 76% of recipes and more egg than 77%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- More egg than 77% of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
- No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
Ingredients (5)
- 190 g Œuf(s)190 g
- 190 g Farine190 g
- 190 g Sucre190 g
- 190 g Beurre fondu190 g
- 300 g Gramme(s)300 g
flour 190 gbatter 1060 g
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%
- Leavening0% · 12th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 40 minutes
- median 60 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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