Quatre-Quarts Pound Cake

Quatre-quarts, meaning four quarters, is a French pound cake from Brittany so named for the equal proportions of four ingredients: butter, sugar, eggs and flour. This recipe has a simple formula and won’t leave you searching for exotic or hard to find ingredients. It is technique-focused, so do take your time in each step. Traditionally,

Brunsviger: Danish Coffee Cake

Brunsviger is a yeasted coffee cake covered in a brown sugar topping. The cake is rich, but fluffy, almost like brioche and the topping is like crunchy-gooey caramel. I can see this as an alternative to cinnamon rolls on cold Sunday mornings. The cake originates from the Danish island of Funen, the birthplace of Hans

Earl Grey Madeleines

These are an elegant respite to London’s cold, dark weather of late. Madeleines are buttery and spongy, miniature cakes baked in shell-shaped molds. While a traditional tea-time treat in France, they are well-suited to any warm beverage on a cold, gray day. The batter for madeleines is very similar to a genoise cake. They are