The Ottolenghi and Goh book Sweet has an adaptation of this recipe, and they use a rum butter glaze. I’ve seen a bunch of people online do the original Tartine recipe with the glaze from Sweet, which has a bit more going on. I do want to try this recipe with the decorative pin I acquired a while ago.
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A rum butter glaze sounds yummy! (I think I also saw someone mention using lemon in the glaze, which also sounds smart - it’s just very plain as written and acts more as texture than anything else. Not bad, just not necessarily value added.)
I just baked a pound cake from Gateau. The way i read the recipe is first you beat 4 egg yolks and sugar, vanilla and zest till light and pale. Incorporate flour. This made the dough really heavy. Then you beat your egg whites to a still peak, stir in 1/4 of the egg whites and then fold in the rest. The dough was not light and didnt rise much. I find this a weird recipe. Has anyone else baked it.
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No leavening at all?
No leaving. Pound cakes don’t have . Folding in the beaten egg whites makes the cake rise as it bakes. I think.
I suppose, but no baking powder means a much denser crumb. Most pound cake recipes I have seen include .5-1 tsp of baking powder.
For those that don’t, ask for cake flour and all ingredients to be room temp. Were these within your prams?
Sort of a khachapuri, half recipe based on the King Arthur Bread Kachapuri recipe
I only used ricotta and feta, no mozzarella in the house.
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That’s disappointing! From just reading it,it seems to be in the “normal” range for that type of pound cake. Although not a pound cake, my
granddaughter recently made the chocolate orange marble cake, pg. 130. She was very pleased with the results. Maybe worth a look.
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Food52 has a quatre quatre cake with the same amount of ingredients and method of mixing, only one review but it was positive. ‘Tis a puzzlement!
Thanks. That a very nice cake. I’m disappointed that she doesnt give butter in weights, everything else is. I’ve been assuming that 14grms equals 1 tablespoon. Butter in sticks here is always about $2.00 more so i dont buy it. Cant find any butter under $5.00 a pound.
Well if you ever try it. Let us know the results. Maybe its moi.
I mentioned in the review I gave of the book that the weighing inconsistencies were annoying.
Unlikely to be you! I’m not too inclined to try it now unless I cut the ingredients in half, and then I’ll probably be unhappy with the results 
I love khachapuri - yours look so good!
Yours are a reminder I need to make these again soon.
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I made a tiny birthday cake in very little time for my favorite neighbor. She kept picking at the pastillage flowers while we tried to get her to look up and smile. Cake is banana and was supposed to be filled with pastry cream and frosted with whipped cream, but I changed it to vanilla flour frosting because initially they said they wanted to take photos of her with the cake so needed something that didn’t require refrigeration. The pastillage is surprisingly simple to make.
The little purse my mom gave her clashes with her outfit, but she loves it, so she had to have it.
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Not that I can provide any clarity, just pointing towards a post on the cupofjo blog as regards this recipe. I scrolled through the reviews - there were several which mentioned the cake came out dense, and at least one which described it as lofty. One comment, from a French person, mentioned the cake in the photo from the blog post looked “too dense”.
In any case, following this discussion, as I have the book, and in the past had bookmarked that very similar recipe at Food52.
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I made some arepas to go with dinner. I found a recipe where you fry them lightly and finish them in the oven.
Sunshine wanted one as they came out of the oven. She put a little butter on it and had a late afternoon snack. I had 6 arepas, but 5 will be enough to go with the soup I’m planning for dinner tonight.
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If I’m not mistaken, Stef made the plain cake sans apples but I also had noticed the mention of the difficulty in mixing the cake…maybe best to avoid this one!
Yes the plain cake with lemon zest. I wanted this for Saturday to serve with lemon curd. We will slice into it tomorrow. Will report.
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