Quatre quarts aux pommes
Original in French
math3801 · ptitchef.com · 2011 · 8
Against 462 pound cake recipes
No leavening, unlike 76% 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.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- 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 (6)
- 2 belles pommes acidulées type Granny Smith≈ 364 g
- 1 pincée de sel≈ 0.4 g
- 4 oeufs≈ 200 g
- 240g de sucre240 g
- 240g de farine240 g
- 240g de Beurre fondu240 g
flour 240 gbatter 1284 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%
- Egg83% · 63rd percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0.2% · 30th percentile · median 0.7%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 15 minutes
- median 60 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
Do something with it
Or browse all 462 pound cake recipes.