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Just Another Wednesday Afternoon
We picked Amelia up from school today and the walk home included Will begging Amelia to hold his hand, he had just woken up from a nap, and negotiations between the two of them on what to have for a snack, as if they were making it themselves. As I was pulling a snack together, Amelia was telling me how she wanted to spend some of her birthday money. (Yes, her birthday was in May and she is still thinking about how to spend her money!) The conversation went a little like this: “Mom, I want to go to the Dollar Store because I want to buy a drum with some of my birthday money. Not the kind of drum that needs a stand but one I can have in my lap that makes a ‘tut-tut-tut’ sound. I’m just really into drums right now.” At about this point Will walked into the living room caring a screwdriver, 2-3″ screws, and the piece of parchment paper he painted at preschool today. Hmmm, it didn’t take long to figure out what he was planning. It took some convincing, but his art is now taped on the bottom of Amelia’s bunk so he can look at it. We decided the screws would just bother Amelia as they went through her mattress. Through most of this Maggie was walking from room to room wearing Will’s safety goggles on her head. She likes to accessorize with the goggles and Amelia’s headbands whenever possible.
Wheat bread
740 g water (at ~76 degrees)
2 t salt
100 g honey
4 t yeast
2 T oil
1 egg
1 T gluten flour
400 g white flour
800 g whole wheat flour
Add all ingredients, mix slowly until combined. Let rest for 15-30 min
Knead for 5-7 minutes until smooth
Turn out onto floured surface and knead a couple times, adding a but of flour if necessary.
45 min rise, punch down
45 min rise, make into 3 loaves ( use rolling pin to flatten into a rectangle and remove bubbles). Spray top lightly with oil and cover with plastic wrap
45 min proof
Bake at 350 for 35 min or until >200 F
Lemon Curd Cake
1 cup unsalted butter, room temp, plus more for pans
1 cups all purpose flour, plus more for pans
2 cups cake flour
1 T baking powder
1/2 tsp salt
1 cup plus 1 T sour cream or creme fraiche
Finely grated zest of 2 lemons, about 2 T
2 T lemon juice, about 1/2 lemon
2 cups sugar
4 large eggs
Lemon curd (see Frozen Lemon Mousse for a lemon curd recipe, you may want to double)
Cream cheese frosting with lemon zest and lemon extract added to taste
Preheat oven to 350 degrees. Butter two 9×2 inch round cake plans, line the bottom with parchment paper, butter and flour. Sift together the flours, baking powder, and salt in a medium bowl. In a small bowl combine sour cream with lemon zest and juice.
Beat butter on med-high speed until light and fluffy, about 1 minute. Add sugar and continue beating until light and fluffy, 4-5 minutes, scraping down bowl as needed. Add eggs one at a time and beat for 1 minute after each addition.
With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture. Do not overmix.
Divide the batter between the pans and bake, rotating pans halfway through, until the cakes are golden and pull away from the sides of pans, 30-35 minutes. Transfer to a wire rack and cool 20 minutes. Remove cakes and cool completely.
Slice each cake in half horizontally and spread Lemon Curd between the layers, making 3 layers of Lemon Curd. Frost with the lemon cream cheese frosting, decorating with the any extra curd if you’d like.