Litha ~ Summer Solstice ~ Midsummer ~ Peachy Orange Cake

Litha ~ Summer Solstice ~ Midsummer, June 19th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

Think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature. 

Other celebrations at this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), and Uttarayana (India).  

Making this peach orange cake is a scrumptious way to celebrate and honour Litha. The peaches and orange represent the sun and are seasonally uplifting for such a moist summery cake. 

Happy Litha... Summer Solstice and Midsummer to all! 

Peachy Orange Cake 

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2 1/3 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

3/4 teaspoon salt

1 cup white granulated sugar

grated orange rind of 1 orange

1/2 cup light olive oil

1 cup chopped peaches, if using canned sliced peaches, drain and pat dry before chopping

2/3 cup orange juice

1/2 teaspoon vanilla extract

1/3 cup buttermilk

3 eggs

Preheat oven to 350ºF (180ºC). Grease and flour two 8 - inch round layer cake pans and line the bottom with baking parchment paper. 

In a large bowl sift together the flour, baking powder, baking soda, salt and sugar. Add the grated orange zest and whisk to combine. 

Make a well in the centre and add the olive oil, chopped peaches, orange juice and vanilla extract. Using a hand held mixer, beat for 1 minute on low speed. Then add the buttermilk and eggs. Beat for another 2 minutes at low speed.

Pour the batter into the prepared round cake pans and bake in the preheated oven for 35 to 40 minutes, or until cake springs back when lightly touched. Cool for 5 minutes, then remove from from pans and allow to cool completely before icing and decorating how you wish. 

Notes: The icing was a whip cream icing made by adding icing sugar to whipping cream and whipping until semi stiff and holding it's shape. It was then sandwiched generously between the layers and on top and eight slices of peaches where arranged in a circle to form a sun.