EP41 – Everything you want to know about pound cake




Cooking with an Italian accent show

Summary: Subscribe to our newsletter, Letters from Tuscany: <a href="https://julskitchen.substack.com/" rel="noopener">https://julskitchen.substack.com/</a><br>Use this link to get 10% off for 1 year: <a href="https://julskitchen.substack.com/podcast10" rel="noopener">https://julskitchen.substack.com/podcast10</a><br><br>In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake.<br>The original pound cake contained one pound each of eggs, sugar, flour and butter. Hence its English name, pound cake, and its French or Italian name, quattro quarti, four quarters.<br>What you need is therefore a scale to weigh the eggs, with their shell. The weight of the eggs will then give you the amount of sugar, flour and butter to use. Listen to the episode to learn how to adjust the four ingredients to make endless variations to the basic recipe.<br><br>Discover more on the blog: <a href="https://en.julskitchen.com/podcast/episode-41-everything-about-pound-cake" rel="noopener">https://en.julskitchen.com/podcast/episode-41-everything-about-pound-cake</a><br><br>Find me online at <a href="http://www.julskitchen.com" rel="noopener">www.julskitchen.com</a> or on Instagram <a href="https://instagram.com/julskitchen/" rel="noopener">https://instagram.com/julskitchen/</a> <br><br>Join our Facebook Group Cooking with Juls’ Kitchen: <a href="https://www.facebook.com/groups/775325049335625/" rel="noopener">https://www.facebook.com/groups/775325049335625/</a><br><br>Podcast realized by <a href="https://instagram.com/tommyonweb" rel="noopener">https://instagram.com/tommyonweb</a>