Quatre Epices Cake
- Details
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!
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:
- 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.
- In a separate bowl, sift together flour and remaining dry cake ingredients.
- 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.
- 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.
Frosting:
- 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.
- 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.
- 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.
Brunch For Mom
Eggs Benedict is a classic, there’s no denying that, but “classic” is perhaps not the word I’d use to celebrate my funny, youthful, and adventurous mother! For Mother’s Day, her poached eggs will sit atop …
Ghost Chile Honey Cake
This Ghost Chile Honey Cake is a mouth watering example of the time-tested flavor combination of chile and chocolate. By infusing ghost chile flakes into honey, we were able to mellow the heat and reveal …
French Macarons
Food is considered by the French to be one of life’s greatest pleasures. Béatrice Peltre celebrates that with her beautiful blog and cookbooks. Her latest cookbook, My French Family Table, focuses on everyday foods that …
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: …
Chocolate Chili Chess Pie with Liquored Pie Dough
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …
Leave a Comment