It’s Tuesday – and that means a new challenge from the Tuesdays with Dorie baking group. I almost skipped this one. The last two weeks have gotten away from me – mostly in a good way: dog classes, a photography workshop, social events, and even some gainful employment.
But really, my reluctance was mostly about the 1 ¾ cups of cake flour called for in this week’s recipe for Lemon Loaf cake. As I move more and more towards whole grains (if I can make bread without white flour, surely I can make anything without it!) I’m more and more reluctant to let more processed flours creep back into my diet. But cakes without white flour are a big challenge. And I signed up for Tuesday’s with Dorie to become a better baker, so I don’t think it’s a great idea to pick and choose the challenges. If I’m in, I’m all in.
If anyone has a source for organic unbleached cake flour, or a good substitute please, please let me know. I’m going to need it. Right now, King Arthur is as close as I can get.
Whole wheat flour works great in some recipes, but I knew just by reading the recipe that wouldn’t be the case with this one. (You’ll find the original recipe on the blogs of our TWD hosts for the week, Truc, of Treats, and Michelle of The Beauty of Life).
This lemon loaf cake recipe comes from Norman Love – a master pastry chef, who was, at the time Baking with Julia was produced by WGBH, the pastry chef at the Ritz Carlton in Boston. He has since opened his own artesian chocolate business – and some of the flavors at Norman Love Confections look like they’d be right up my alley; say Hot Dark Chocolate, or Venezuelan Dark – confections looking to make a bold statement.
And some might say that a pound cake that calls for the zest of three lemons is also something bold. But not me. I’m willing to suck it up and use cake flour, but only for a cake that packs some punch. So I juiced my lemons, and pureed them in the blender with 2 perfectly ripe mangos, and ¼ cup of yogurt. That went in the recipe in place of the ½ cup of cream from the original.
It made for a wonderful cake. Dense from all the extra liquid, of course, but, slightly under-baked, (think pudding cake), and served with whipped cream, it wasn’t Norman’s cake, Dorie’s, or the whole grain quick bread of my dreams, but it was something special. And that’s what I’m looking for.
Don’t miss out on all the links from this week’s challenge. A big part of the fun is seeing the spin that every participating blogger brings to the challenge.