This recipe has gone viral a few months ago and shared several times within the Thermomix Community. I was curious, of course, and jumped on the bandwagon. The cake used the simple Quatre Quarts Cake (literally 4-fourths) recipe which was taught at Domestic Science classes. This cake is quite similar to a typical Victoria sponge and is referred to as Pound Cake.  

By the way, I have made a very similar cake which I have posted in my blog in 2015. I had wanted to use poppy seeds then but I chose the healthier chia seeds instead. You can find out the reason why in this post, Lemon Chia Seeds Sponge Cake.

I had bought a packet of poppy seeds some months back and it had been sitting in my kitchen pantry, untouched, hence this was THE perfect moment for me to make good use of the seeds… Finally!

The Challenge 

The owner of this recipe promised this cake would turn out soft and moist. That’s what fascinated me, especially so when we know that a Quatre Quarts Cake uses 4 ingredients of equal amount (butter, sugar, flour and eggs). The recipe calls for 250 g per ingredient. First off, it sounded heavy, too heavy in fact,  and I was quite hesitant to bake this cake because I usually skip a cake recipe using the entire block of butter and a quarter kilogram of sugar!  Yikes! But I was tempted to proceed because I LOVE oranges and I’m sure nothing would go wrong with a pound cake with orange and poppy seeds!  Ha ha ..

To be very honest, the biggest challenge is beating and blending the ingredients at the right consistency to achieve that moist and fluffy effect. 

Is that attainable with a Thermomix? 

Let’s find out, shall we?

The original recipe was posted by Ellin Chong as per below –


I tried to follow the recipe exactly but ended up modifying some of the steps to my liking and logic. Well, that’s just me 😉

The recipe indicated 30 mins baking time. I thought that was way too short. Was my judgement right?

Here are my modification to some of the steps 

  • I added another cycle of pulverization in (1)  i.e. 2 times MC/ 10 sec/ sp 10 to get the visual consistency I wanted.

  • I increased the time in (2) from 2 mins to 2 mins 45 sec as I thought that would give me ample time to crack the eggs one at a time to mix through the lid hole.

  • I added 15 g of London Dry Gin to give the cake a slightly boozy effect 🙂

  • I sifted the APF with 10 g of baking powder and increased the mixing time from 10 sec to 20 sec.

  • 30 minutes of baking time in my pre-heated oven was definitely too short. The cake was under cooked, i.e. still wet and the crust was too pale for my liking.  

  • I increased the time to another 16 minutes, making the total baking time of 46 minutes in my pre-heated oven at 180 deg C. That was a lot better.



So, was the cake moist and fluffy as promised?

Seeing is Believing!


    My Verdict?

    When I first saw the recipe, I saw the baking time of 30 minutes was too short for a cake as ‘dense’ as a Pound cake. Well, my initial judgment was correct. Perhaps it’s just my oven. If it worked well for the owner of the recipe then it was tested based on the type of oven she owns.

    When I increased the baking time to a total of 46 minutes, the cake turned out visually PERFECT ! I loved the citrusy smell whiffing past my nostrils and my kitchen smelt heavenly. 

    And I definitely prefer a tanned (not charred) cake to a pale looking one. Again, it’s just me.


    Was the cake moist and fluffy? 

    Yes, when it was fresh out of the oven and when still quite warm, like most cakes. When the cake was left to cool completely, I thought it was very lightweight but less moist than when it was warmer. Definitely not dry, but with a pleasant texture. It’s not bouncy either like chiffon cakes, but, hey I LOVED it!

    Some changes I would like to make are (1) reduce the quantity of sugar, as the cake became too sweet the following day(s), (2) increase a little of the poppy seeds, as I like the crunch and the subtle nutty flavour and (3) increase slightly the gin, as I was still trying to trace the aroma … ha ha ha …

    Oh yes, I should have left the cake to cool in the bundt pan and not got it out too soon when it was still hot. That’s why the surface of the cake was not smooth 😦

    Just compare the cakes I have baked using the same cake mould below …


    Nevertheless, this recipe is definitely a keeper but I will not be in a hurry to bake another one in a jiffy. 1 kg of sugar, flour, eggs and butter combined was a humongous amount to consume too often.

    Have a great week!

    Cheers!

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