Audrey’s Note

The quatre-quarts is one of the first cakes I ever learned to make, and it’s stayed one of my most-baked ever since. In French, “quatre-quarts” simply means “four quarters”: a reference to the fact that all four ingredients (butter, sugar, eggs, flour) weigh exactly the same. You just weigh your eggs, and match that same weight with the other three. 

It’s the French answer to what English speakers call a pound cake, and it’s a cake you’ll find in nearly every region of France in some form or another – usually sliced thick and served with nothing more than a cup of coffee.

This is the classic, unadorned version: the one I’d hand to someone who’s never made a French cake before. It’s dense but not heavy, richly buttery, with a fine, tender crumb and a deeply golden crust. Eat it plain, dust it with powdered sugar, or use it as the base for something more.

If you’re after a dressed-up version, don’t miss my Breton Pound Cake with Berries and Whipped Cream – same family of cake, made with salted butter and topped with fresh berries and cream.

Bon appétit ! 

What makes this the “classic” version?

There are almost as many versions of quatre-quarts as there are French households that make it. This one sticks to the most traditional, widely-made form: standard unsalted butter (rather than the sea-salted “beurre salé” used in Brittany) and a touch of vanilla extract for warmth. 

This classic recipe is built around 3 eggs, weighing 150g in total. Should your eggs vary in weight, you can adjust the quantities of flour, butter, and sugar accordingly to match the egg weight accurately. Traditionally baked in a loaf pan for optimal results, this cake is a delightful snack on its own but also serves as a versatile base for various toppings.

Children often enjoy it adorned with hazelnut chocolate spread for a delightful after-school treat. It retains its moisture for 2 to 3 days; beyond this, when it becomes slightly drier, it is ideal for transforming into trifles.

Why You’ll Love This Classic French Pound Cake

• Just 4 ingredients, in equal weight — no special shopping list required.
• No baking powder or leavening agents to get wrong.
• A fine, tender crumb with a deeply golden, buttery crust.
• Keeps and freezes beautifully, so it’s ideal for make-ahead baking.
• A blank canvas: eat it plain, dressed up, or toasted.

Ingredients for this Classic French Pound Cake

Note: this recipe is based on 3 large eggs weighing 150g. If your eggs weigh more or less, adjust the other ingredients to match.

• • Eggs. The starting point for the whole recipe: weigh your eggs (out of the shell) first, since every other ingredient is measured to match that weight exactly. As in all my recipes, I offer here gram and cups measurements, but I highly recommend using a scale to weigh your ingredients for this recipe in particular. 
  • Butter. Unsalted, melted and cooled slightly before using. This is the classic, non-Breton version, so we skip the sea-salted butter here in favor of a more neutral, everyday base.
  • Sugar. Granulated sugar is traditional and keeps the crumb tender.
  • Flour. All-purpose flour, sifted, gives the cake its structure without weighing it down.
  • Vanilla extract. Not strictly traditional, but a small addition that rounds out the flavor. 
  • Salt. Just a pinch, to balance the sweetness. 

My Best Tips for a Classic French Pound Cake

Here are a few more tips before you start baking.

• Weigh your ingredients, don’t measure by cups. This cake lives and dies by the equal-weight ratio, so a kitchen scale isn’t optional here.
• Bring everything to room temperature. Cold eggs won’t whip up with as much air, and cold butter won’t emulsify smoothly into the batter.
• Don’t skip the resting time. Like most pound cakes, this one is actually better the next day, once the crumb has had time to settle. Bake it a day ahead if you can.
• Know your doneness cues. A deep golden crust and a clean toothpick from the center are what you’re after. Because the cake is dense, tent it loosely with foil in the last 15 minutes if it’s browning too fast.
• It keeps and freezes beautifully. Wrapped tightly, it’ll keep at room temperature for 4-5 days, and it freezes well for up to 2 months.

A few ways to serve it

Sliced thick with coffee or tea is the classic move, but this cake is a blank canvas: toast a slice and butter it, dust it with powdered sugar, add a spoonful of jam or chocolate hazelnut spread (try my homemade version!), or turn day-old slices into French toast. For a fruit-and-cream version, head to my Breton Pound Cake with Berries and Whipped Cream.

Frequently Asked Questions

What’s the difference between quatre-quarts and American pound cake?

They’re close cousins. Both are traditionally built on a 1:1:1:1 ratio of butter, sugar, eggs and flour. The French name literally means “four quarters,” referring to that equal split. The main differences tend to be technique (quatre-quarts often whips the egg whites separately for a slightly lighter crumb) and flavoring (vanilla, citrus zest, or rum are common in French versions).

Can I use salted butter instead of unsalted?

Yes, salted butter is actually the traditional choice in Brittany, where this cake is especially popular (see my Breton version for that variation). If you use salted butter here, just skip the pinch of added salt.

Why did my pound cake sink in the middle?

This usually means it was slightly underbaked, or the oven door was opened too early while the crumb was still setting. Give it the full bake time and check doneness with a toothpick before removing it — if the top is browning too fast but the center isn’t set, tent it with foil and keep baking rather than pulling it early.

Can I freeze this cake?

Yes. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature, still wrapped, for a few hours before serving.

Can I bake this in a different pan?

A 9×5-inch loaf pan is standard, but a round or square 8-inch cake pan works too — just check for doneness a few minutes earlier, since a wider pan bakes faster than a narrow loaf.

Do I need a stand mixer?

Not necessarily, a hand mixer or even a whisk and some elbow grease will work fine. The one step where a mixer genuinely helps is whipping the egg whites to firm peaks.

If you enjoy classic French baking, you might also love:

• Breton Pound Cake with Berries and Whipped Cream
• Breton Pound Cake with Caramelized Apples
• French Magic Cake (Gâteau Magique)
• Chocolate Vanilla Marble Cake (Gâteau marbré)
• Classic French Pear Cake
• Lemon Poppy Seed French Yogurt Loaf
• Classic French Apple Cake

Classic French Pound Cake (Quatre-Quarts)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 large eggs (150g)
2/3 cup (150g) unsalted butter, melted and cooled
3/4 cup (150g) sugar
1 tsp vanilla extract (optional)
1 1/4 cups (150g) all-purpose flour, sifted
1/2 tsp salt, divided

Instructions

1. Preheat your oven to 350°F (180°C). Butter and flour a 9x5-inch ( 30.5 x 12.5cm) loaf pan (or line with parchment).
2. Separate the egg yolks from the whites
3.  In a large bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 2 minutes.
4. Whisk in the cooled melted butter and vanilla extract, if using.
5. Switch to a spatula and gently fold in the flour and 1/4 teaspoon salt, mixing just until just incorporated. 
6. In a separate, clean bowl, whisk the egg whites with a 1/4 teaspoon salt, until firm peaks form.
7. Fold a spoonful of the whipped whites into the batter to loosen it, then gently fold in the rest in two additions, being careful not to deflate them.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45-55 minutes, until deeply golden and a toothpick inserted in the center comes out clean. Tent with foil if it browns too quickly.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes...

This recipe is based on 3 large eggs weighing 150g. If your eggs weigh more or less, adjust the other ingredients to match.

The post Classic French Pound Cake (Quatre-Quarts) appeared first on Pardon Your French.

It’s a classic French cake recipe to impress guests, or a simple treat to enjoy with coffee or tea on your own.

What is an Amandier (French Almond Cake)?

The word Amandier means “almond tree” in French, and this classic french cake celebrates the nut in all its glory. Made with almond flour, eggs, butter and just a touch of citrus, it bakes up into a moist, tender crumb, finished with a delicate crunch from the sliced almonds on top.

This has been one of my go-to cakes for years—not just because it’s naturally gluten-free, but because it feels effortless and unfussy. No intricate layers, no elaborate frosting—just pure, honest almond goodness. A light dusting of powdered sugar right before serving is all it needs to look and feel special.

What I also love about this cake is that it seems to get better with time. By the next day, the flavors have deepened and the texture turns slightly chewier and denser – even more delicious and satisfying! And if you would like to cut cleaner slices, I recommend waiting until the next day too. 

The French Almond Cake (Amandier) is a true classic: a moist almond cake that’s both rustic and refined. Whether you’re new to French baking or already love traditional recipes, I hope this one will become a favorite in your kitchen too!

Ingredients you’ll need for this authentic French Almond Cake

• Sugar. You need ¾ cups (150g) of white sugar for this cake. I have tried the recipe with a lower amount of sugar, but the texture wasn’t right. Because this is a gluten-free cake, we need at least ¾ cups of sugar to help create the structure of this cake.
• Orange zest. It adds freshness and brightness. And orange pairs wonderfully with almond!
• Eggs. We need 5 large eggs (at room temperature) to create structure and richness.
• Almond flour. The star of this almond flour cake! You can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. You can also use almond meal which in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 
• Butter. Melt the butter (in a sauce pan or a microwave) 15 minutes before you start, as it needs to be slightly cooled before it gets added to the batter.
• Crème fraiche. It adds richness to the texture and a slightly tang. You can find crème fraiche in most grocery stores, next to the heavy creams.
• Almond extract. To bump up the almond flavor.
• Sliced almonds. They get sprinkled on top of the cake before baking to create a delicious, crunchy bite.
• Icing sugar. For dusting before serving.

Step-by-step instructions 

Here is a quick rundown of how this cake is made. This is basically 3 simple steps : making an orange-zested sugar first, then mixing the batter and finally assembling the cake. You can find the detailed instructions and ingredient list in the recipe card below. 

1. Make an orange sugar: Rub together with your fingers the sugar and orange zest until moist and fragrant.
2. Mix the batter: Whisk eggs and orange sugar until foamy, then stir in almond flour, salt, melted butter, crème fraiche, and almond extract.
3. Assemble the cake : Pour batter into the pan and sprinkle sliced almonds on top before baking. 
4. Finish: Once the cake is baked and completly cool, dust it with icing sugar. 

This cake is best made in a 8″ circular pan. It also works in a 9″ pan but the cake won’t be as tall. 

Frequently Asked Questions

Is the French almond cake gluten-free?

Yes! This almond flour cake recipe contains no wheat flour, making it naturally gluten-free.

Do I have to use orange zest?

Orange zest adds brightness and pairs wonderfully with the almond taste. But you can skip it or swap it for lemon zest.

Can I substitute crème fraiche?

In my opinion, crème fraiche yields a distinctive richness and tang to this cake so I recommend sticking to it. But if you really can’t find it, you can use Greek yogurt, skyr or quark instead – the texture of the cake will be a little less dense. Crème fraiche yields a rich texture while yogurts create more of a “bouncy” texture.  

How long does Amandier cake keep?

It stays fresh for up to 3 days at room temperature in an airtight container. You can refrigerate it for up to 5 days.

Can I freeze French almond cake?

Absolutely! Once the cake is completely cool, wrap slices in plastic wrap, store in an airtight container and freeze for up to 2 months. Thaw before serving.

I hope you’ll enjoy this French Almond Cake (Amandier) recipe as much as I do! If you have any questions, please feel free to leave a comment. Happy baking and bon appétit ! 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Coffee Walnut Cake (Gâteau Grenoblois)
• French Magic Cake (Gâteau Magique) 
• Apple Crinkle Cake (Gâteau Froissé) 
• Invisible Apple Cake (Gâteau Invisible) 
• Chestnut Cream Cake (Gâteau Ardéchois) 

French Almond Cake (Amandier)

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

Zest of 1 orange
¾ cup (150g) sugar
5 large eggs, at room temperature
2 ½ cups (250g) almond flour
¼ tsp salt
5 ½ tbsp (80g) butter, unsalted, melted and cooled
¼ cup (60g) crème fraiche (or greek yogurt, skyr or quark)
1 tsp (5ml) almond extract
1 oz. (30g) sliced almonds
1 tbsp icing sugar, for serving

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line the bottom of an 8-inch cake pan with parchment paper and grease the sides with butter.
2. In a small bowl, combine the sugar with the orange zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy.
3. In a large mixing bowl, whisk the eggs and orange sugar until foamy. Stir in the almond flour and salt. Finally, stir in the melted butter, crème fraiche and almond extract. Stop mixing when just incorporated.
4. Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly over top.
5. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Transfer onto a cooling rack and let cook at least 15 minutes before unmoulding.
6. When the cake is completely cool, dust with icing sugar for serving.

The post French Almond Cake (Amandier) appeared first on Pardon Your French.

Unlike classic blueberry cakes, this one has a light, moist crumb (thanks to whipped egg whites), a crackly sugar crust, and the charm of an old-world recipe passed down through generations.

A slice of the Pyrenees in your kitchen

If you’ve been around this blog for a while, you already know how much I love rustic, regional French desserts. These lesser-known recipes are often simple, cozy, and full of character—made with everyday ingredients and rooted in local tradition.

Today’s recipe is just that: a comforting blueberry cake from the Pyrenees mountains, where wild blueberries grow in abundance each summer, and food is all about warmth and simplicity. This one is called Tourte aux Myrtilles, and it’s as charming as it sounds.

Whether you’re curious about the name or just here for a new take on blueberry cake, this rustic French dessert brings a taste of the French mountains to your table. It’s light, moist, and deeply satisfying—perfect with coffee or tea, and even better the next day.

If you love old-world baking with a European soul, this one’s for you. Enjoy! 

What Is Tourte aux Myrtilles?

Tourte aux Myrtilles is a lesser-known French cake from the Pyrenees mountains, in the southwest of France. This cake is a summer staple—served at inns, mountain cabins and family tables during blueberry season. Tourte aux Myrtilles literally means “blueberry cake,” but it’s much more than that.

It’s:

• Light but rich (thanks to whipped egg whites and a bit of rum)
• Not overly sweet, allowing the blueberries to shine
• Topped with pearl sugar, for that classic French crunchy top

A Traditional Tourte Aux Myrtilles is usually baked in a scalloped brioche pan in France. These pans are hard to find in the US/Canada so I adapted the recipe to be made in a classic Bundt Pan. The result is just as authentic: light, airy and with a delicious sugar crust on top.

This is the kind of cake that feels rustic and refined at the same time—the perfect summer dessert.

Ingredients for a French-Style Blueberry Bundt Cake

This cake is easy to make, and most ingredients are pantry staples. Here’s what you need to make it:

1. Sugar: we’re using ¾ cup (150g) for this cake recipe. I lowered the amount of sugar found in most Tourte Aux Myrtilles recipes I saw online and in books, and I think this is definitely sweet enough.
2. Eggs: you’ll need three large eggs for this recipe. The three egg yolks bring moisture while the three eggs whites, whipped separately, create an airy, sponge-like texture. 
3. Vanilla extract: a hint of vanilla extract brings depth of flavor.
4. Butter: the butter creates a rich, flavorful cake crumb. It is to be soft when added to the batter, so take the butter out of your fridge at least 2 hours before starting.
5. Milk: the milk helps creates a moist, bouncy cake texture. Choose whole milk or 2% mf – avoid skim or lactose free milk.
6. Flour: all-purpose flour is the way to go for this cake. I don’t recommend any other flours and have only tested this recipe as is.
7. Baking staples: you’ll need salt, baking soda and baking powder.
8. Rum : we’re using ¼ cup (60ml) of dark rum here. This provides the cake such a distinctive flavor.
9. Fresh blueberries: this cake recipe includes 200g of fresh blueberries, which burst in every bite.
10. Sugar: just before baking, the cake gets topped with both white sugar and pearl sugar. This is what creates its signature crunchy, sugary top.

How to Make Rustic French Blueberry Cake

This cake comes together in a few easy steps. Here is an overview. You can then head to the recipe card at the bottom of the article for the full ingredient list and instructions.

1. Whisk the wet ingredients first. In a large mixing bowl, whisk together the sugar, egg yolks, and vanilla. You then mix in the softened butter, followed by the milk.
2. Combine dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. You then add the dry mix to the wet ingredients, stirring just until combined. You finally fold in the rum and blueberries.
3. Whip egg whites. In a clean bowl, whip the egg whites to firm peaks and gently fold them into the batter.
4. Pour and bake. Pour the batter into a greased bundt pan. Scatter the remaining blueberries on top and sprinkle with white sugar and pearl sugar. Bake for about 1 hour and 10 minutes.

FAQs about this French Blueberry Cake

Can I use frozen blueberries?

Yes! Just make sure they are well thawed and drained. When using thawed blueberries, I also like to toss them in a little flour beforehand to prevent them from sinking to the bottom of the cake.

What’s the difference between this and a regular blueberry cake?

This one is lighter, less sweet, and uniquely French—with whipped egg whites, a touch of rum, and pearl sugar on top.

What if I don’t have rum?

You can substitute with cognac. As an alcohol-free option, you substitute with milk – so you’ll use just a little more than  1/2 cup (140ml) of milk total. The flavor will be different (and less robust) but still delicious.

Can I bake this in a loaf or round pan?

Yes. A bundt pan is best for visual appeal, but a 9-inch round cake pan works just as well. Adjust baking time slightly – you may need about 10 more minutes.

Love rustic French Desserts? Try these next:

• Alsatian Blueberry Tart 
• French Plum Tart
• Classic Cherry Clafoutis 
• Walnut Coffee Cake from Grenoble
• French-style Cherry Cake
• Apricot Frangipane Tart
• Gâteau Basque (Basque Cake with pastry cream)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

Blueberry Bundt Cake (Tourte aux Myrtilles)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.1/5

( 9 voted )

Ingredients

¾ cup (150g) white sugar
3 large eggs at room temperature, yolks and whites separated
1 tsp vanilla extract
1/3 cup (75g) butter, at room temperature
1/3 cup (80ml) milk (whole or 2% mf), at room temperature
2 cups (250g) all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
¼ cup (60ml) dark rum
1⅓ cups (7oz/200g) fresh blueberries
1 tbsp (12,5g) white sugar
¼ cup pearl sugar

Instructions

• In a large mixing bowl, combine the sugar, egg yolks and vanilla extract. Whisk until lighter in color and fluffy. Add the soft butter (room temperature) and whisk. Add the milk and whisk. The texture is lumpy, this is normal.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt. Whisk in the dry ingredients to the wet, stop whisking when just incorporated. Switch to a spatula and fold in the rum. Finally, gently fold in the blueberries (keep a few for topping).
• In a clean bowl, whip the egg whites to firm peaks. Gently fold them into the batter, in four separate additions, to keep the mixture light and airy as much as possible.
• Preheat your oven to 160°C (325°F) with a rack in the middle. Grease and flour a bundt pan. Pour the batter in and top with the remaining blueberries. Sprinkle evenly with white sugar and the pearl sugar (this creates the crunchy top).  
• Bake the cake for 1h10, or until golden on top and a knife inserted in the middle comes out clean.
• Transfer to a cooling rack and cool for 15 minutes before unmoulding and transferring onto a plate.

The post Blueberry Bundt Cake (Tourte aux Myrtilles) appeared first on Pardon Your French.

What is a French Magic Cake (Gâteau Magique)?

I have always loved the magic of baking. There’s something incredible about mixing simple ingredients and, with the help of heat, transforming them into something entirely new—different tastes, textures, and colors. It’s pure science, yet every time a cake comes out of my oven, it still feels like a little bit of magic. And this Magic Cake proves just that.

Known as Gâteau Magique in French, this delightful cake is made from a single batter that—like magic—separates into three distinct layers as it bakes: a dense flan base, a creamy custard center, and a light sponge cake top. See? Magic. This definitely reminds me of the Antillean coconut flan that also separates magically.

Gâteau Magique originates from the Charentes region, in the southwest of France. Its roots trace back to a rustic dessert called Millasson (or sometimes Millas), traditionally made with millet flour. Unlike other regional French flans, Millasson stood out for its use of whipped egg whites folded in at the end—creating two distinct layers: a firm flan base and a delicate sponge top.

Over time, the recipe evolved. As it was adapted to use all-purpose wheat flour, a luscious custard layer emerged between the flan and sponge. Thus, the modern Gâteau Magique was born. Today, it’s a beloved treat across France and a must-know recipe for any fan of French baking.

How are the 3 layers created?

During its baking, the batter of a Magic Cake separates into 3 layers with different textures: a thick, flan-like base, a creamy center and a sponge cake layer on top. These distinct three layers form naturally thanks to a gentle, low-and-slow bake—no fancy ingredients or complicated techniques required.

While most cakes bake at 350°F (180°C), this one bakes at 160°C (320°F). The lower oven temperature slows down the setting of the cake’s structure, allowing the batter to gradually warm. As it bakes, the starch sinks to create a dense base, while the airy egg white bubbles rise to form a light, fluffy top. Sandwiched in-between is a smooth, custard-like middle layer.

Ingredients needed

An ultra-easy cake to make, the magic cake is quick to prepare (in 15–20 minutes), then it bakes for 55 minutes at 160°C (320°F) and is enjoyed after chilling in the fridge. Here are the ingredients you need for this recipe.

• Eggs. You need 4 large eggs for this cake, with egg yolks and whites separated. Make sure they are at room temperature: it’s always easier and faster to whip room-temperature egg whites.
• Sugar. White sugar is the way to go. Don’t lower the sugar quantity – you need it for structure to create the cake layer on top.
• Lemon zest. It adds a nice bright flavor to the cake.
• Butter. Salted or unsalted butter both work. The butter needs to be melted and cooled when you whisk it in the batter. Plan ahead: melt the butter 15 minutes before, and let it cool on your counter while you gather your ingredients.
• Milk. You can use either 2% or whole milk here. Avoid using skim or lactose-free milk.
• Orange blossom water. This flavors the cake subtly. If you aren’t a fan of orange blossom, just use 1 tablespoon of water instead.
• Vanilla extract. It complements the citrusy flavors beautifully!
• Flour. All-purpose flour is the way to go.

Bakings tips for a perfect Magic Cake

Magic cake is more forgiving than it seems, I assure you! Here are a few key instructions to help you achieve those beautifully distinct layers.

• Choose the right pan
  A round baking pan, ideally spring-form, between 8-in (20.3cm) and 9-in (22.9cm) in diameter, works best. This size helps create clearly defined layers when sliced. I also like to line my pan with parchment paper: this makes it easier to remove this delicate cake from the pan.
• Add the milk gradually
  To avoid a lumpy batter, add the milk a splash at a time. Mix well between each addition. Once about half is incorporated smoothly, you can safely pour in the rest.
• Whip egg whites to a firm peak
  Whip the egg whites until firm peaks form. It’s important that no yolk gets into the whites, or they won’t whip correctly.
• Be gentle with the egg whites
  The whipped egg whites should be folded in at the very end, and only lightly. When folding the egg whites into the batter, don’t overmix. Let some large lumps of foam float on the surface, which forms the spongy top layer during baking.
• Bake slowly and evenly
  For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).
• Know when it’s done
  The cake is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan. In my oven, the cake bakes in 55 minutes, but every oven is different. So, I recommend setting your timer for 50 minutes, and then keeping an eye on the cake.
• Cool completely before serving
  Let the cake cool at room temperature for at least an hour, then refrigerate it for another four hours before slicing. This allows the custard to set fully and results in cleaner slices. It tastes best when thoroughly chilled, and even better if made a day in advance so the flavors can deepen.

Frequently Asked Questions

How long does a Magic Cake keep?

Magic Cake keeps well in the fridge for up to 3 days. I don’t recommend freezing it as this would alter the texture too much.

I hope you’ll enjoy this French Magic Cake (Gâteau Magique) as much as I do! And if you have any questions, please leave a comment. 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Gâteau Basque (Basque Cake filled with pastry cream)
• French Chocolate Moelleux Cake 
• French-Style Fruit Cake (Cake Aux Fruits Confits)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

French Magic Cake (Gâteau Magique)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 28 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites divided
1 cup + 2 tbsp (225g) white sugar
½ tsp freshly grated lemon zest
1/2 cup (125g) butter, melted and cooled
2 cups (500 ml) milk (2% or whole), at room temperature
1 tbsp (15ml) orange blossom water (or just water)
1 tsp vanilla extract
1 cup (125g) all-purpose flour

Instructions

1. Pre-heat your oven to 320°F (160°C) with a rack in the middle. Line an 8-in (20.3cm) to 9-in (22.9cm) circular springform pan with parchment paper.
2. Separate the egg whites and egg yolks, in two different large mixing bowls.
3. In a small bowl, combine the sugar with the lemon zest and rub with your fingers so the zest releases moisture and the sugar becomes slightly moist.
4. Add the sugar to the egg yolk and whisk until pale and foamy. Slowly whisk in the melted butter, orange blossom extract (or water) and vanilla extract.
5. Sprinkle the flour on top of the batter, and whisk until just incorporated. Finally, slowly add the milk and whisk until you get a thin pancake-like batter.
6. In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about ¼ or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another ¼ of the egg whites and continue folding all the whites in until all the egg whites are in the batter, but you still want visible chunks of egg whites floating atop.
7. Pour the batter into the prepared pan. Bake for 55 minutes to 1 hour. Transfer onto a cooling rack. Let cool completely before transferring into the fridge for at least 4 hours.
8. Take out of fridge, remove from pan and unpeel parchment paper. Cut clean slices to expose the 3 layers and serve.

The post French Magic Cake (Gâteau Magique) appeared first on Pardon Your French.

Rustic yet indulgent, buttery yet light, whether you’re craving a cozy treat or a simple yet impressive dessert, this irresistible pastry is surprisingly easy to make in your own kitchen.

What is a Crinkle Cake?

A Crinkle Cake, known as Gâteau Froissé in French, is a delightful pastry loved for its irresistibly crispy, flaky layers. And I have to say it has become one of my new food obsessions! This is a unique dessert made using phyllo dough, which is crinkled and par-baked before being soaked in melted butter. A rich, velvety custard is then poured over the layers, and the cake is baked to golden perfection.

Sometimes referred to as “Crunch Cake” or “Phyllo Crinkle Cake”, this dessert has roots in Mediterranean cuisine, where phyllo-based treats like Pastilla or Baklava are widely enjoyed. With the major difference being where Baklava is soaked with syrup, us French soak our crinkle cake with butter!

An Apple Crinkle Cake, with vanilla-cinnamon infused custard

This Apple crinkle cake takes this classic treat to the next level by incorporating tender apple slices nestled between the delicate phyllo sheets. The luscious custard is infused with vanilla and cinnamon, and the cake is topped with chopped pecans for added crunch.

Interestingly, this apple crinkle cake also reminds me of a French Pastis Gascon, a recipe you can find in my cookbook. This is a traditional apple dessert from the Occitanie region in southern France, particularly popular in Gascony. Similar to crinkle cake, Pastis Gascon features thinly sliced apples – often macerated in Armagnac (a local brandy) – layered between sheets of phyllo brushed with butter.

The beauty of this apple crinkle cake lies in its simplicity. It delivers the same wonderful flavors as Pastis Gascon but with a much easier preparation. Thanks to the crinkled phyllo, it boasts an incredibly crispy and flaky texture, enhanced by the buttery custard filling.

Plus, I love its charmingly rustic appearance – no need for perfect layers! In fact, the more irregular and crinkled it looks, the better.

Ingredients you’ll need for an Apple Crinkle Cake

This crinkle cake is a quick and easy dessert recipe consisting of four components: crinkled phyllo, sliced apples, melted butter and a luscious custard. Here is a closer look at the ingredients you need.

1. Phyllo Dough – Typically sold frozen, phyllo needs proper thawing for the best texture. Let it thaw overnight in the refrigerator, then bring it to room temperature for at least one hour before using. This prevents the sheets from cracking when handled.
2. Apples – You’ll need two large apples, cored and thinly sliced. Peeling is optional, but be sure to wash and dry them well. You can slice them by hand or use a mandoline for extra precision. For the best results, choose firm apple varieties that hold their shape when baked, such as Honeycrisp or Pink Lady.
3. Butter – After par-baking the crinkled phyllo with the apples for 10 minutes, pour 2/3 cup (150g) of melted butter evenly over top. You can use salted or unsalted butter, depending on your preference.
4. Eggs – Two large eggs form the base of the custard, giving it a smooth, rich texture.
5. Sugar – The custard is lightly sweetened with ½ cup (100g) of sugar. Feel free to slightly adjust the sweetness, based on your tastes.
6. Heavy Cream & Milk – A combination of heavy cream and milk is added to the sugar and egg to create a luscious custard that soaks into the crispy phyllo, adding moisture and flavor.
7. Spices & Flavoring – Vanilla extract and cinnamon powder infuse the custard with warmth and depth, perfectly complementing the apples.
8. Nuts – Chopped pecans are sprinkled on top of the crinkle cake for added crunch. You can substitute for chopped walnuts if you prefer.

Step by step instructions for Crinkle Cake

1. Prepare the phyllo dough – Take half of the sheets of phyllo dough and fold them into an accordion shape.
2. Build the bottom layer – Neatly stack the folded phyllo sheets in the prepared baking dish.
3. Slice the Apples – Thinly slice the apples.
4. Insert apples – Tuck them between the folds of the phyllo.
5. Build the top layer – Stack the rest of the folded phyllo sheets on top of the apples. 
6. Par-bake and add Butter – Par-bake the cake, remove from the oven and evenly drizzle melted butter over the phyllo.
7. Par-bake and add custard – Par-bake the cake more, and evenly pour the custard over the partially baked phyllo.
8. Top with pecans – Sprinkle chopped pecans over the top and finish baking.

Frequently Asked Questions

What is the best dish for this recipe?

This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

Can I make Apple Crinkle Cake ahead of time?

Yes! You can bake it in advance and store it in the fridge for up to 2 days. Simply reheat in the oven at 150°C (300°F) for 10 minutes to restore crispiness.

What apples work best for crinkle cake?

I recommend using firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. These hold their shape well and balance the sweetness of the custard.

Can I use store-bought phyllo dough?

Absolutely! Store-bought phyllo sheets work perfectly. Just make sure to thaw them properly before using.

Can I add other nuts or spices?

Yes! Try swapping pecans for walnuts or almonds. You can also add nutmeg or cardamom for extra warmth.

How should I store leftovers?

Keep any leftover Apple Crinkle Cake covered in the fridge for up to 3 days. Reheat in the oven for a crispy texture, or enjoy it cold for a softer bite.

I hope you’ll enjoy this Apple Crinkle Cake recipe as much as I do! If you have any questions, feel free to leave a comment. 

More French Apple recipes to try

• Apple Cinnamon Galette 
• Classic French Apple Cake 
• Invisible Apple Cake (Gâteau invisible aux pommes) 
• Classic Tarte Tatin 
• Normandy Apple Tarte (Tarte Normande) 
• Classic French Thin Apple Tart 
• Gluten-Free Apple Crisp
• Apple Breton Pound Cake

Apple Crinkle Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

16 sheets of phyllo, thawed
2 large apples
2/3 cup (150g) unsalted butter, melted (+ 1 tbsp for greasing the dish)
1/2 cup (120ml) heavy cream, 35% m.f.
1/2 cup (120ml) milk (whole or 2%)
1 tsp vanilla extract
1 tsp cinnamon powder
½ cup (100g) sugar
2 large eggs, at room temperature
50g pecans, chopped

Instructions

1. Grease a large baking dish (11.5” x 8.5”/ 29cm x 22cm) with 1 tablespoon of butter.
2. Place your phyllo sheets on a flat working surface. Stack up two sheets of phyllo together and fold them like an accordion. Carefully place into the prepared pan. If the ends are too long, simply fold them into the sides or bottom of the pan. We are working on the bottom layer of the cake here, so it doesn’t need to look perfect. Repeat three times, folding 3 more pairs of phyllo sheet together and placing them side by side in the dish. The whole bottom of the dish should be covered with the folded sheets.
3. Pre-heat your oven to 390°F (200°C) with a rack in the middle.
4. Cut apples in half or quarters, and slice them into very thin slices. No need to peel. Insert apple slices in rows between each phyllo fold.
5. Repeat the process for the top layer: stack up two sheets of phyllo together and fold them like an accordion. Carefully place them on top of the apples. Repeat three times, to fold 3 more pairs of phyllo sheets together and place them side by side to cover the whole dish.
6. Place dish in oven and bake for 10 minutes.
7. Quickly take dish out of the oven, and pour melted butter all over. Place back in the oven for 10 minutes.
8. In a large bowl, whisk together the eggs and sugar until frothy. Whisk in the heavy cream, milk, vanilla extract and cinnamon powder.
9. Quickly take dish out of the oven, and pour the custard all over. Sprinkle with chopped pecans and place back in the oven for 20 minutes, or until golden. If the cake top darkens too much closer to the finish, place a sheet of foil on top.
10. Transfer onto a cooling rack and let cool 5-10 minutes. Sliced in large squares and serve warm on its own or with a scoop of vanilla ice cream.

The post Apple Crinkle Cake (Gâteau Froissé) appeared first on Pardon Your French.

With a light and fluffy cake that soaks in a creamy maple syrup sauce, this dessert is as decadent as it is comforting. Absolutely perfect for cozy nights in, or for sharing with family and friends.

What is Pouding Chômeur?

Pouding Chômeur is a beloved traditional French-Canadian dessert that I first discovered during my 12 years in Canada, where I enjoyed it countless times. Now, back in France, I often recreate it in my own kitchen whenever I crave the warmth and comfort of this classic Canadian treat!

Pouding Chômeur consists of a light white cake soaking in a delicious mix of maple syrup and heavy cream. During preparation, the syrup is poured over the cake batter. As it bakes, the cake rises to the top while the syrup settles underneath and becomes much thicker. The result is a rich-tasting pudding that screams to be served with a large spoon, to help scoop out the delicious maple cream underneath.

Pouding Chômeur combines pantry staples like flour, sugar and butter with a rich, sweet syrup made from maple syrup and cream. Originally created by Quebeois factory workers’ wives in the 1920s, this dessert was a budget-friendly way to indulge during tough economic times—hence the name “poor man’s pudding.”

Today, it’s a beloved treat across French Canadian Provinces, including Quebec and New Brunswick. You will often find it on the dessert menu in restaurants and in “sugar shacks” (cabanes à sucre) – the local log cabins with communal tables serving Quebecois comfort foods.

And because it is a simple recipe with humble ingredients, it is also a home bakers’ favorite recipe to make at home for friends and family. So let’s bake, shall we? 

Ingredients you’ll need for Pouding Chômeur

This recipe uses common ingredients, making it an accessible dessert that you can whip up anytime. Here is a closer look at all the ingredients you will need.

1. Maple Syrup. For best taste, use pure maple syrup labelled as Grade A. This gives the pudding its rich, authentic sweetness. Do not use syrup substitutes, such as Aunt Jemima.
2. Heavy Cream. Maple syrup and heavy cream create that luxurious syrup soaking the pudding. Use 35% m.f. heavy cream (also referred to as whipping cream). I do not recommend half and half, which doesn’t yield the same richness.
3. Butter. Adds a rich, buttery flavor and helps create a tender crumb in the cake. I prefer to use unsalted butter, to control the amont of salt added into the recipe. 
4. Sugar. White sugar works best here for the cake batter. Most recipes for Pouding Chômeur include more sugar, but I find that 1 cup (200g) is ample enough! We don’t want the cake to be overly sweet – the syrup does the job already.
5. Eggs. You need two large eggs at room temperature: take them out of your fridge at least 1 hour before baking.
6. Flour, baking powder, salt. These dry ingredients form the base of the batter, with baking powder providing the rise and salt enhancing all the flavors.
7. Milk. Adds moisture to the batter, creating a smooth and creamy consistency. Use 2% m.f or whole milk. I don’t recommend using skim or lactose-free milk. 

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 390°F (200°C) and grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish). Use a baking dish with high sides, so the syrup doesn’t boil over and into your oven.
2. Prepare the syrup: Simmer the maple syrup and heavy cream together until smooth.
3. Make the batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar, then beat in the eggs. Alternate adding dry ingredients and milk until just combined.
4. Assemble: Pour batter into the dish and spread evenly. Top with the creamy, liquidy syrup.
5. Bake and Serve: Bake for 30-35 minutes, until golden. Serve warm.

Audrey’s Baking Tips

Making a pouding chômeur is truly an exercise in trusting in the process!

The first time I poured the maple syrup and cream mixture over the batter, I was full of doubt. It looked so messy, and I couldn’t imagine how the batter would bake while submerged in so much liquid. But as it baked, I watched the batter rise, transforming into a light and fluffy cake with a beautifully golden, craggy top.

Here are a few more tips for best results:

• Use Grade A high-quality maple syrup for the most authentic and best flavor. We are using 1 1/2 cup (12 fl.oz /350ml) of maple syrup for this recipe! So, splurging a little for a good bottle makes a big difference in taste. Do not use substitutes such as “Aunt Jemima”.
• Use 35% m.f. heavy cream (also known as whipping cream). I don’t recommend using a cream with less fat content or even half and half. We want a rich, silky maple cream, so going with a 35% fat content cream is the way to go!
• Use whole milk or 2% m.f. – Likewise, avoid using skim or lactose-free for the cake batter.
• Don’t overmix the batter. Overmixing can result in a dense, tough cake. What we want here is a light and fluffy cake batter that rises atop the syrup. Mix just until the ingredients are nicely combined.
• Serve warm. This dessert is at its best when it’s fresh out of the oven and warm, as the syrup will still be soft and gooey.
• Use a baking dish with high sides, as the syrup risks boiling over and spilling into your oven!

Frequently Asked Questions

Can you make Pouding Chômeur ahead of time?

Yes! You can prepare the cake batter and the syrup ahead of time, then store them separately in the refrigerator for up to 24hrs. When you’re ready to bake, bring the ingredients back to room temperature and assemble and bake as instructed.

How long can you keep Pouding Chômeur?

Leftovers can be stored in the fridge for up to 3 days, though it’s best eaten fresh.

How to serve Pouding Chômeur?

Pouding Chômeur is best served warm, about 15 minutes after you take it out of the oven. Use a large spoon to scoop it and serve it into individual bowls. Make sure you scoop the creamy syrup at the bottom as well. As the pudding cools, the cream at the bottom thickens slightly.

Because this is a rich dessert, I like to serve some fruits on the side: fresh berries in the summer, or some cooked apples in the Winter. But if you’re feeling indulgent, a scoop of vanilla ice-cream or whipped cream on top are heavenly!

I hope you’ll love this Pouding Chômeur recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. 

More comforting desserts to try: 

• Gluten Free Apple Crisp
• Normandy Apple Tart (Tarte Normande)
• French Almond Croissants (Bakery-style)
• Classic French Chocolate Moelleux 
• Chocolate Vanilla Marble Cake
• Classic French Pear Cake
• French Almond Pear Gratin
• Riz Au Lait with Caramel Sauce
• Apple Breton Pound Cake
• Classic French Chocolate Pôts de Crème

Pouding Chômeur (Quebecois Maple Pudding)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

For the soaking syrup:
1 1/2 cup (12 fl.oz /350ml) pure maple syrup
1 1/2 cup (12 fl.oz /350ml) heavy cream (35% m.f.)

For the cake:
½ cup (125g) unsalted butter, at room temperature
1 cup (200g) sugar
2 large eggs, at room temperature
2 cups (250g) all-purpose flour
2 tsp (9g) baking powder
¼ tsp salt
½ cup (120ml) milk (whole or 2% m.f.)

Instructions

1. Preheat your oven to 390°F (200°C) with a rack in the middle. Grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish) and set it aside. 
2. Prepare the syrup. In a medium saucepan, over medium heat, combine the maple syrup and heavy cream. Bring to a simmer, and slow-boil for 5 minutes stirring occasionally. Set aside.
3. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate large bowl, mix the butter and sugar together using a whisk until light and fluffy. Add the eggs and beat well until completely incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix!
5. Assemble the Pudding. Pour the cake batter into the prepared dish. Pour the syrup mixture over it to completely cover. This will look messy, it is completely normal. The cake will rise to the top when baking while the syrup settles at the bottom.
6. Bake the pudding in the pre-heated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
7. Transfer the pudding dish to a cooling rack and let it cool slightly before serving. Pouding Chômeur is best served warm. As the pudding cools, the syrup thickens to a thicker consistency.

The post Pouding Chômeur (Quebecois Maple Pudding) appeared first on Pardon Your French.

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.

The post Grape Olive Oil Cake (Gâteau aux raisins) appeared first on Pardon Your French.

The result is an incredibly moist dessert with a big fruity flavor and a visually striking look. A fabulous way to showcase freshly picked apples!

What is an invisible apple cake?

Known in France as a “Gâteau invisible aux pommes”, this invisible apple cake is a beloved French cake for home bakers and pastry chefs. This dessert is made from fresh apple slices layered with a custardy batter in a loaf pan, and baked until golden.

The very thin apple slices “disappear” when baked, almost binding into the custard – hence the name “invisible”. But you would also think this cake got its name for the fact that it disappears within minutes!

The result is halfway between a flan and a cake, with an incredibly melty texture and a big apple taste. So, if you enjoy custardy desserts like the clafoutis or the flaugnarde, you’ll love this one!

This cake has a high fruit-to-custard ratio, letting the pure taste of seasonal apples shine. And like the majority of French apple cakes, this one is flavored with just a splash of vanilla extract. You won’t find any cinnamon nor nutmeg, which is more typically found in American apple cakes or pies, rather than French ones.

Ingredients you’ll need for this Invisible Apple Cake (Gâteau aux pommes invisible)

This cake is easy to make with simple pantry ingredients and fresh seasonal apples. Here is a detailed look at the ingredients you’ll need.

1. Apples. You need 6 large apples to make this cake. I know this seems like a lot, but trust me here! You want a variety of apples that are crisp and that hold their shape well when baked, such as Honeycrisp, Jonagold, Braeburn or Pink Lady.
2. Eggs. You need 3 large eggs at room temperature.
3. Sugar. White sugar is best here.
4. Butter. Unsalted butter gets melted and cooled down to room temperature before being added to the batter.
5. Milk and cream. A mix of ¼ cup of whole milk and a ¼ cup of heavy cream (35 m.f.) yields the best richness to the cake batter, without being too rich either.
6. Vanilla extract. Just a splash of vanilla extract flavors this cake, letting the taste of apples shine.
7. Flour. All-purpose flour is the way to go. Avoid cake flour as it isn’t sturdy enough to hold the cake together. I would also avoid whole wheat, as on the contrary, it will alter the light texture of the cake. The flour gets mixed with baking powder and salt before being added to the batter.

Frequently Asked Questions

What variety of apples are best for baking?

For baking an apple cake, look for a variety of apple that is crisp, firm and that will hold its shape well when baked. My favorite varieties available in North America are Pink Lady, Jonagold, Jazz, Honeycrisp and Fuji. If you like your apples on the tarter side, Braebrun and Granny Smith are great choices too.

How do you serve this invisible cake?

This invisible apple cake can be served warm or cool, on its own or with a dollop of crème fraiche or a drizzle of caramel.

To slice it, I recommend you use a serrated knife to cut it neatly into large slices.

How long can you keep this cake?

This cake can be kept in the fridge, well wrapped in plastic film, for up to 2 days. Because it is a very moist cake, I don’t recommend keeping it any longer as it becomes a bit “wet”.

I don’t recommend freezing this cake, as the custardy texture will get soggy when thawing.

Audrey’s baking tips

• This recipe is best for 9”x 5” (22,8cm x 12,7cm) loaf pan.
• The apples need to be sliced fairly thin – but not too thin. When holding a slice, it should stay flat without bending. Ideally, use a mandolin slicer to get evenly thin slices.
• To create a good horizontal layering of the apple slices into the loaf, dump your apples into the pan in several additions (at least 3). Between each addition, make sure the apples are laying flat in the pan. You can use a fork or spoon to fix the apple slices sticking up. By taking this extra time, you’re ensuring neat looking slices and avoiding any air pockets that may form between apple slices.

I hope you’ll love this classic French Invisible Apple Cake (Gâteau invisible aux pommes) recipe as much as I do. If you have any questions, please leave a comment. 

More French Apple recipes to try: 

• Classic French Apple Cake
• Apple Breton Pound Cake
• Apple Jelly
• Skillet Caramelized Apple Cake from Brittany
• Normandy Apple Tarte (Tarte Normande)
• Classic French Tarte Tatin
• Apple Cinnamon Galette
• Gluten Free Apple Crisp
• French Thin Apple Tart

Invisible Apple Cake (Gâteau invisible aux pommes)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 16 voted )

Ingredients

1 kg (2.2lbs) apples (about 6 apples)
3 large eggs, at room temperature
1/3 cup (67g) white sugar
2 tbsp (28g) unsalted butter, melted and cooled
¼ cup (60ml) whole milk
¼ cup (60ml) heavy cream (35% m.f.)
2 tsp vanilla extract
1 cup (120g) all purpose-flour
¼ tsp salt
2 tsp baking powder

Instructions

Step 1 – In large bowl, whisk together the eggs and sugar until lighter in color and foamy. Add the melted butter, milk, heavy cream and vanilla extract, and whisk to combine. Set aside.

Step 2 – In a separate bowl, sift together the flour, salt and baking powder. Set aside.

Step 3 – Peel the apples, core them and pass them through a mandolin to get thin slices. The apple slices should be fairly thin but not paper thin – you don’t want them to break when you fold them into the batter.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a 9”x 5” (22,8cm x 12,7cm) loaf pan with parchment paper (bottom and edges).

Step 4 – Whisk the dry ingredients into the egg mixture. The batter should be on the thinner side. Switch to a spatula or large spoon and fold in the apple slices until they’re all coated in the batter. It will feel like a lot of apples for a little batter – that is normal.

Step 5 – Gently dump the batter with the apples into the prepared loaf pan. Go a little at a time, flattening any apples slices that stick up. Lightly press the apples down with a fork or spoon between each addition.

Bake for 45-50 minutes, until the top starts to golden. Transfer to a cooling rack, and let cool for at least 30 minutes before transferring onto a serving plate. Enjoy warm or cool. Use a serrated knife for cutting clean slices. 

The post Invisible Apple Cake (Gâteau invisible aux pommes) appeared first on Pardon Your French.

Cherry Cake from Eastern France

Cherry cakes are immensely popular in Eastern France, including Alsace and its Vosges Mountains. The area is renowned for its cherry production and cherry desserts hold a pride of place in the region’s baking repertoire – specifically the famous Black Forest cake*, or this lesser-known (and far simpler) cherry cake.

* Though originating from the Black Forest region of Germany, the decadent Black Forest dessert is also considered a staple from Alsace.

The crumb of this cake is reminiscent of a Savoy cake, a classic French sponge cake, known for being exceptionally light and airy. This delicate texture is achieved by beating the egg whites separately until they form stiff peaks before gently folding them into the batter. This method incorporates ample air, resulting in the cake’s distinctive fluffiness. The combination of the light, airy batter with the juicy, sweet cherries creates a truly delicious experience!

Proof is, my husband is not a fan of cherries and simply does not care for Cherry clafoutis and such, but he actually loves this cake! So, for people who are not fans of the flan-like consistency of the clafoutis, I say this cake is a winner!

Ingredients you’ll need for this Cherry Cake

1. Eggs. 4 large eggs are required for this cake, with the eggs and yolks divided. The egg whites are beaten to a stiff peak and folded into the batter at the end, creating the signature light and airy texture of this cake. Read my tips below for beating egg whites successfully.
2. Sugar. Opt for good old plain white sugar.
3. Flour. All-purpose flour is the way to go.
4. Butter. The butter gets melted and then cooled completely before being added to the batter.
5. Cherries. Opt for fresh seasonal cherries, not frozen, preserved nor dried. I prefer Rainier, Chelan or Bing – the most popular ones in North America and readily available in the Summertime in grocery stores and on market stalls.

Audrey’s tips for perfect egg whites 

This recipe is pretty straightforward with no difficult techniques. Although I would say beating the egg whites to a stiff peak is really key here to create the cake’s signature bouncy and airy texture. So, here are some recommendations:

• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the batter, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the batter and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 

Frequently Asked Questions

Which variety of cherry is best for this cherry cake?

It all depends of what you prefer! Generally speaking, there are two types of cherries: sweet or sour. I personally prefer fresh sweet cherries – like Bing, Rainier, Chelan – for making this cake. They are my personal preference: they are juicy and yield a nice sweetness. But if you prefer sour cherries with a punchier acidic taste, you can opt for Montmorency or Morello. In any case, make sure you go with fresh cherries – not frozen, preserved nor dried.

Do you need to pit the cherries?

You don’t have to pit the cherries if you don’t want to or don’t have time. That being said, I personally prefer to pit them before adding them to the cake. This makes for a much better eating experience. But again, the choice is yours!

How to Store this Cherry cake?

• Chill it. After making and enjoying this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 5 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil., then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

I hope you’ll love this French-style Cherry Cake recipe as much as I do. If you have any questions, please leave a comment. 

More French cakes to try: 

• Classic French Chocolate Moelleux Cake 
• Fresh Strawberry Moelleux Cake 
• Lemon Olive Oil Cake 
• Chestnut Cream Cake (Gâteau Ardechois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Plum Moelleux Cake 
• Chocolate Vanilla Marble Cake (Gâteau Marbré) 
• Basque Cake with pastry cream (Gâteau Basque) 

French-style Cherry Cake (Gâteau aux cerises)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites separated
¼ tsp salt
¾ cups (150g) sugar
6 tbsp (3/4 stick or 85g) butter, melted and cooled
1 tsp vanilla extract
¾ cup (110g) all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup (about 225g cherries), pitted
2 tbsp (25g) sugar

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease an 8” or 9” circular springform pan with butter and dust with flour. Set aside.

Step 1 - In a large mixing bowl, whisk together the sugar with the egg yolks, until pale and foamy. While whisking, pour in the (cooled) melted butter and vanilla extract. 

Step 2 - In a separate bowl, sift together the flour, salt, baking soda and baking powder. Add the dry ingredients to the wet, and whisk until just incorporated.

Step 3 - In a separate bowl, beat the egg whites and ¼ tsp salt to a stiff peak. With a spatula, fold about ¼ or less of the egg whites into batter just to loosen it. Fold gently and stop mixing when just uniform. In three or four more additions, fold in the rest of the egg whites. The batter should be airy.

Step 4 - Pour the batter into prepared cake pan. Drop the cherries atop, evenly spaced out. Sprinkle 2 tablespoons of sugar evenly over top.

Bake for about 40 minutes, until the cake looks golden and puffy. Transfer onto a cooling rack. Let cool at least 15 minutes and remove from the pan.

The post French-style Cherry Cake (Gâteau aux cerises) appeared first on Pardon Your French.

What is a Marble Cake, or “gâteau marbré”?

A Marble cake, or a Gâteau Marbré as we say in French, is a popular cake characterized by its marble appearance, that we achieve by swirling together two different batters.

Mixing a chocolate batter with a vanilla-flavored batter is by far the most traditional take, and the one I am sharing here with you today. In taste, a marble cake is tender and buttery, with hints of both vanilla and chocolate from the two batters.

Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store brand chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best! Now as an adult, I still love a hefty slice of marble cake in the afternoon, and love to recreate this recipe at home. 

It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suitable for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

Why you’ll love this recipe

If you love nostalgic, comforting and easy cake recipes, you’ll love this one!

This is the recipe I make over and over again, whenever I yearn for a taste from my childhood. I’ve had this recipe for years in my repertoire, and never really needed to change it as I think it’s simply perfect as is.

Although this marble cake recipe has been on the blog since 2018, it is still going strong, with a plethora great recent reviews!

This recipe yields a buttery, moist marble cake, with eye-catching swirls. It remains moist for several days, making it a great snack cake to leave on the counter.

Ingredients you’ll need to make this Marble Cake

This recipe is made with simple and affordable ingredients and simple techniques. Here is an overview of your need.

• Butter. Unsalted butter is best. The butter also needs to be at room temperature when you use it, so make sure you take it out of the fridge at least 1 hour beforehand.
• Sugar. White sugar is best.
• Eggs. We need exactly 165g of eggs for this recipe, which is about 3 eggs. See my notes in the FAQs below for how to get exactly 165g of egg. Make sure you use eggs that are at room temperature.
• Flour. All-purpose flour is the way to go for a traditional French “gâteau marbré”.
• Milk. Use 2% mf or whole milk for best results.
• Vanilla extract. A splash of vanilla extract is used to flavor the vanilla half of the batter.
• Cocoa powder. This is used to flavor the other half of the batter. Use unsweetened cocoa powder, ideally labelled as “premium”.

Frequently Asked Questions

My 3 eggs weigh more than 165gr, what do I do?

The French are sticklers for measurements, and for good reason – it helps massively with consistency. If your eggs weigh more than 165gr, beat them in the bowl and remove the excess with a spoon. Remember, when you measure, your chances of success increase greatly!

Which brand of cocoa powder do you recommend?

This one is completely up to you! Every country I’ve lived in has different brands available to them. There doesn’t seem to be brands that “cross borders” too often. Not only that, every cocoa powder gives a different taste profile – some more chocolatey or fruity than others. It all depends on what you like. I love to google brand reviews when I’m at the store to see what others say about a product that I’m not familiar with.

Ghirardelli, Van Hooten and Fry’s cocoa powder are brands I used often when living in North America. Make sure you use unsweetened cocoa powder, or the cake will end up too sweet.

Can I reduce the amount of sugar in the cake?

I’ll start by saying “no”, but ultimately let you decide. Sugar does a lot more than just sweeten a cake, it does many things like aerate the batter (during the creaming process), it reduces the formation of gluten (making for a more tender cake), and also helps keep the cake moister, longer.

All that being said, if you want to try reducing the sugar, feel free! But, be aware that it will have an effect on the taste and texture of the cake, depending on how much reduction has been done. In general, reducing by a maximum of a third of the sugar is recommended.

How to store leftovers

• At room temperature: After making this cake – if you have any leftovers – you can cover it with plastic film and keep it on the counter for up to 5 days.
• Freeze : You can also freeze the cake. Make sure it is cooled to room temperature, wrap it very well with plastic film and freeze for up to 2 months. For thawing, simply leave it on your countertop for several hours.

Audrey’s tips

• Make sure all your ingredients are at room temperature, especially the butter and eggs. This helps create a tender, moist texture.
• This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
• I recommend you sift the cocoa powder when you add it into your batter, to prevent any lumps from getting in. Cocoa lumps are difficult to break apart in a batter.
• We traditionally bake a Marble cake in a loaf tin in France. I think this is the best shape to showcase the marbled swirls.

I hope you’ll love this Chocolate Vanilla Marble Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes to try: 

• Lemon Poppy Seed Yogurt Loaf
• Orange Yogurt Cake
• Olive Oil Dark Chocolate Cake 
• Classic French Apple Cake
• Classic French Pear Cake
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chestnut Cream Cake (Gâteau Ardéchois) 
• French-style Fruit Cake
• Olive Oil Lemon Cake

Chocolate Vanilla Marble Cake

Print Recipe

Serves: 8-10 people Prep Time: 20 Minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 120 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk (2% m.f or whole)
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges).

Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S". 

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This article was posted on September 26, 2018 and updated on March 6, 2024, with new photos. 

The post Chocolate Vanilla Marble Cake (Gâteau marbré) appeared first on Pardon Your French.