Menu

Quatre Epices Cake

  • Details
  • Related Items

This recipe from our friends at Sunset promises a citrus and sweet taste, followed by a glow or a kick — depending on whether the signature French four-spice blend is made with white or black pepper. Well, our Quatre Epices delivers the best of both, with prized Sarawak White and Tellicherry Black peppercorns!

This French Quatre Epices cake delights everyone who tastes it!

This French Quatre Epices cake delights everyone who tastes it!

 

Quatre Epices Cake

Yield: Serves 12

Quatre Epices Cake

Ingredients

    Cake
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • Zest of 1 orange (finely grated peel, not pith)
  • 2 large eggs
  • 1-1/3 cups flour
  • 2 teaspoons ground Quatre Epices
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • Frosting
  • 2/3 cup butter
  • 1/4 cup honey
  • 1 teaspoon ground Quatre Epices
  • 2 tablespoons half-and-half
  • 1-1/2 tablespoons lemon juice
  • 3 cups powdered sugar
  • 2/3 cup chopped toasted walnuts

Instructions

    Cake:
  1. Preheat oven to 350°F. Butter and flour a 9-inch square baking pan. In large bowl, beat softened butter, brown sugar and zest until fluffy. Add eggs and beat batter until blended.
  2. In a separate bowl, sift together flour and remaining dry cake ingredients.
  3. Blend into batter at low speed one third of dry mix and half of buttermilk, alternately, until both have been mixed in. Spread batter in pan. Bake until toothpick inserted in center comes out clean, 25 to 30 minutes.
  4. Remove from oven and let cool on rack 10 minutes. Loosen cake from pan with slender spatula, and invert gently onto rack, then re-invert onto another rack and allow to cool completely before frosting.
  5. Frosting:
  6. Set medium saucepan over medium-low heat. Cook butter until deep golden brown, swirling occasionally, 10 to 15 minutes. Pour into a mixer bowl and allow to cool.
  7. Chill butter bowl until butter is firm enough to beat, about 30 minutes. Add remaining frosting ingredients, except for nuts, and beat until fluffy, 1 to 2 minutes.
  8. Split cake horizontally with long serrated knife. Lift off top layer with 2 large spatulas and carefully set aside. Set bottom layer on platter, and spread upper surface with half of frosting. Replace top layer, and spread upper surface with remaining frosting. Sprinkle with nuts.

Notes

Recipe and photo from Sunset Magazine, October 2010.

https://www.silkroaddiary.com/quatre-epices-cake/


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chocolate Cinnamon Cake

Frank’s Chocolate Cinnamon Cake

If you need a chocolate fix and can’t decide between brownies, cake or fudge- make Frank’s Chocolate Cinnamon Cake and enjoy all three. The cake is dense and moist like a brownie, the frosting is …

10-spice veg soup

10 Spice Vegetable Soup with Cashew Cream

The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: …

.

Ghost Chile Honey Cake

The combination of chile and chocolate is irresistible. This Ghost Chile Honey Cake is a mouth watering example of the time-tested flavor combination. By infusing the ghost chile into honey, we were able to mellow the …

Panfried-Pork-and-Scallion-Mini-Buns_edited

Sheng Jian Baozi with Chile Oil

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

DIYhotfudgesauce

Easy DIY: Spiced Hot Fudge Sauce

Want an easy DIY  project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able …