Quatre-quarts aux amandes : la meilleure recette
Original in French
emmy_13934370 · marmiton.org · 2006 · 6 personnes
Against 462 pound cake recipes
Less sugar than 93% of recipes and no salt, unlike 75%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less sugar than 93% of recipes: 81% of the flour weight against the typical recipe's 120%.
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
- More leavening than 83% of recipes: 3.5% of the flour weight against the typical recipe's 1.6%, about twice as much.
Ingredients (9)
- 250 g de beurre tendre250 g
- 250 g de sucre250 g
- 5 oeufs≈ 250 g
- 0.5 sachet d'amandes en poudre (soit environ 60 g)60 g
- 250 g de farine de blé250 g
- 1 sachet de sucre vanillé8 g
- 6 cuillères à soupe de lait chaud≈ 92 g
- 1 cuillère d'amandes≈ 8 g
- 1 sachet de levure chimque11 g
flour 310 gbatter 1178 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.
- Butter81% · 33rd percentile · median 91%
- Sugar81% · 7th percentile · median 120%
- Egg81% · 59th percentile · median 80%
- Dairy30% · 40th percentile · median 46%
- Leavening3.5% · 84th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 50 minutes
- median 60 minutes
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