Ostara is a celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air.
It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs.
Other celebrations around this time are: St. David's Day (March 1st, Wales), Women's History Month (International, March), International Women's Day (March 8th), Holi (March 8th, Hindu), Ramadan (March 10th, Muslim), World Pi Day (March 14th), White Day (March 14th, Asia), St. Gertrude of Nivelles (March 17th, Belgium/World), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), Eid al-Fitr (March 19 to March 21st, Muslim), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 21st, moveable March or April) and International Transgender Day of Visibility or Trans Day of Visibility (March 31st, International).
Happy Ostara and Spring Equinox to all who celebrate!
Lemon Thyme Cake
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1 and 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
1.4 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried
grated zest of 1 lemon
1/2 cup unsalted butter
3/4 cup caster sugar or white sugar
2 large eggs
1/2 cup milk
1/2 cup plain Greek yoghurt or sour cream
juice of 1 lemon
extra lemon slices, to decorate
extra thyme sprigs, to decorate
Preheat oven to 350ºF (180ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.
In a medium bowl combine the flour, baking soda, salt turmeric, thyme and grated lemon zest. Whisk together and set aside.
In a large bowl and using a handheld electric mixer, cream the butter and sugar together for 2 to 3 minutes. Add the eggs and cream together for additional 1 to 2 minutes, then add the milk, yoghurt, lemon juice and whisk together until combined.
Add the flour mixture to the to the creamy butter egg mixture and mix together until just combined, do not overmix.
Pour or spoon the batter into the prepared loaf tin and place some thin lemon slices on top. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean with a few crumbs on it.
