Litha ~ Midsummer ~ Summer Solstice ~ Apricot Cake

 

Litha ~ Midsummer ~ Summer Solstice, June 20th 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.

As we celebrate the Goddess, Mother Earth and the Sun King, God, 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 around 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), Uttarayana (India), World Humanist Day (June 21st), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th) and LGBTQ+Pride Month (June). 

Apricot Cake is a rich and sweet way to honour and celebrate Litha. The apricots are seasonal and represent the sun in the buttery crumb cake.

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

Apricot Cake

--------------------------------------------------------------------------------------

2 1/4 cups (280 g /10 oz) unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (165 g / 6 oz) butter, softened, room temperature

1 cup (200 g / 8 oz) caster sugar

4 large eggs, room temperature

1 (398ml) tin apricot halves

Jam Glaze:

3/4 cup apricot jam

2 tablespoons boiling water 

Preheat oven to 350ºF (180ºC/Gas Mark 4). Grease a 9 x 13 x 2 inch rectangle tin.

Open the tin of apricots halves and using a mesh sieve drain the apricots. Slice the halves into wedges. Set aside. 

In a medium bowl whisk together the flour, baking powder, baking soda and salt. 

In a large bowl, using a handheld mixer or stand mixer on medium speed, combine the butter and caster sugar and beat until light and fluffy about 3 to 4 minutes. Add the eggs, one at a time, beating on a medium speed until all the eggs are combined, making sure to scrap down the sides and the bottom of the bowl with each addition.

Gradually add the flour mixture to the butter mixture and blend on low speed, then beat until there are no more streaks of flour visible. Transfer the batter to the prepared baking tin and level the surface. Arrange the slices of apricots on top, however you wish. Bake in the preheated oven for 40 to 50 minutes or until golden brown and a toothpick inserted into the centre comes out clean.  

Remove the cake from the oven and allow the cake to stand for a few minutes. Mix the apricot jam with the boiling water in a bowl and stir until a runny glaze has formed. Spoon or brush the glaze over the top of the warm cake.