Ingredients: cups All Purpose Flour (Maida), grams Butter (unsalted) - softened, cup Caster Sugar - (more for dusting), Whole Eggs - at room temperature, teaspoon Baking powder, pinch Salt, teaspoon Vanilla Extract, tablespoon Milk - at room temperature, Fresh Figs - thinly sliced, Eggetarian diet
Instructions: To begin making the Quatre Quart Pound Cake Recipe with Fresh Figs, star with preheating the oven at 350 ' F (180'C). Prepare a loaf pan by first greasing it with butter and dusting with flour. In a large mixing bowl, sift the flour, baking powder and salt together. Add the granulated sugar to the flour and mix well with a wire whisk to combine evenly. In another bowl whisk together milk, eggs, butter and vanilla using hand blender at medium speed for few minutes or till pale and light in texture.Add half of the liquid mixture to the sifted flour and gently fold to form the batter. Scrape down the sides. Gradually add the remaining liquid mixture in two batches, combine to form a lump-free smooth batter.Pour half of the batter into the prepared loaf pan. Arrange half of the sliced figs on the batter. Pour the remaining cake batter on top of the layered figs. Finish with the layer of remaining sliced figs.Bake for about 60 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool the cake for about 15 minutes and invert on a wire rack. Cool completely before you start slicing.Serve Quatre Quart pound cake for the evening tea time snack or for the tea party dessert. You can store this in an airtight container for about a day in room temperature or store in the refrigerator for about 3-4 days.