Litha ~ Summer Solstice ~ Midsummer and Summer Citrus 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 its seen as a time for balance between light and dark, 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 Mother Earth, the Goddess 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, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and being open with the sun's energy.  

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). 

A bright summer sun cake baked to golden perfection with much to celebrate and love. Happy Summer Solstice, Midsummer and Litha! 

Summer Citrus Cake

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1 1/2 (300 g) cups white sugar

1 cup (240 ml) olive oil 

4 large eggs, room temperature

1 teaspoon vanilla extract

3 cups (360 g) unbleached all purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (125 ml) orange juice

zest of 1 orange 

zest of 1 lemon

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Orange Glaze:

2/3 cup sugar

1/3 cup orange juice

1/4 butter

Place all ingredients into a pot and simmer until the butter melts, about 2 - 3 minutes. Stir and pour over cooled cake.

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Preheat oven to 350ºF (180ºC) and throughly grease and flour a bundt cake pan. Sert aside.

In a mixing bowl, whisk together the white sugar and olive oil. Add the eggs and whisk again until combine and then add the vanilla and orange juice and mix together. 

In another bowl combine the flour, baking powder, baking soda and salt. Add the grated orange zest and lemon zest and whisk until combined. Add the flour mixture to the sugar, oil and egg mixture and stir until just combine. Do not overmix the batter.

Pour the batter into the prepared cake tin and bake for about 40 to 50 minutes or until a toothpick inserted in the cake comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert the cake on to a serving plate, by placing the plate on top of the cake pan and carefully flip it over and gently lift the tin from the cake. Make the orange glaze, see recipe above, and pour it over the cake and sprinkle with additional orange and lemon zest. Slice and serve.  

Litha ~ Midsummer ~ Summer Solstice and Lemon and Rose Water Shortbread

 

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 its seen as a time for balance between light and dark, 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, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and open with the sun's energy.  

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). 

Although mildly fragrant these lemon and rose water shortbread are bright and lemony, like reflecting the aura of summer sun.   

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

Lemon and Rose Water Shortbread

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1 cup (227 g) unsalted butter, room temperature soft

1 teaspoon (5 g) Kosher salt

2/3 cup (134 g) granulated white sugar

2 teaspoons Rose water

2 cups (256 g) unbleached all purpose flour

the zest of 1 large lemon

1 - 2 tablespoons fine white sugar for sprinkling

edible rose petals for decorating

Heat oven to 325ºF (170ºC). Line the bottom and a bit of the sides of a 9 - inch square baking tin with baking parchment. 

In a large bowl stir the room temperature butter with a wooden spoon until soft and creamy, the texture should resemble mayonnaise. Add the salt and stir to combine. Add the sugar and Rose water and stir again until combined, then add the flour and lemon zest and stir until just combined, the dough will be coarse and a bit lumpy, so not to worry. 

Press the dough into the prepared baking tin, smooth the top using the bottom of a drinking glass and gently prick the top with the tines of a fork. Using a sharp knife carefully pre-mark or score slices, not cutting all the way through, this makes it easier to cut when warm.  

Bake until golden brown 30 to 40 minutes for a 9 - inch pan. Checking around 30 minutes.  

Carefully cut into bars or squares, using the pre- cut marks as a guide. Sprinkle with 1 or 2 tablespoons of sugar and place slices on a wire rack to cool. Once cool sprinkle with the edible rose petals. 

Notes: if using an 8 - inch square baking pan bake for 40 to 50 minutes in the preheated oven.    

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

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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.    

Honey Shortbread

 

Not only do I make these for World Bee Day, I do make these during the summer months and colder months as well. With a sprinkling of dreamy lavender sugar these buttery golden biscuits are ideal for balmy sunny days. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

1  (5 ml) teaspoon vanilla

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

lavender sugar or fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.  

   

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.     

Strawberry Bread

Strawberry Bread is traditionally made at Beltane, however I felt the need to make it during Midsummer/Litha as strawberries and honey are still seasonal. A dense berry fruit bread that has a delicate subtle sweetness.    

Strawberry Bread

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3 cups strong white flour, I used unbleached all purpose flour

1 teaspoon baking soda

2 cups chopped fresh strawberries

500ml buttermilk

6 tablespoons clear honey

1 teaspoon vanilla extract

1 egg beaten, for glazing

sugar for sprinkling

Preheat the oven to 350ºF. Line a baking tray with baking parchment. 

In a large bowl combine the flour, baking soda and chopped strawberries. Using a wooden spoon, stir together. Do not worry if the flour mixture gets clumpy, it will due to the strawberries. 

In another bowl combine the buttermilk, honey and vanilla extract. Gently whisk together until smooth. 

Create a well in the centre of the flour mixture and add the buttermilk mixture to the flour and stir together until a dough has formed. Turn the dough out onto a floured surface and pat it into a circle. I found the dough to be a bit sticky so I turned the dough out onto the prepared baking tray and using my clean hands form into a circle the best I could. With a sharp knife lightly score the bread in half. Brush the top with the beaten egg and sprinkle with sugar. 

Bake in the preheated oven for about 20 to 25 minutes or until the bread is golden brown. When bread is cooled break into two halves along the score mark.  

Litha ~ Summer Solstice ~ Midsummer ~ Lemon, Lavender Almond Biscotti

Litha/Summer Solstice or Midsummer, June 19th to June 23rd, celebrates the beginning of summer and marks the longest day and the shortest night of the year. As sunlight reaches its peak; it is also the moment when the power of the sun begins to wane. The days begin to grow shorter and the nights grow longer. It is a return to dark. On midsummer the veil between worlds becomes thin making it an optimal time for divination. With the separation of light and dark, both are necessary and signify growth and expansion (light) and withdrawal and rest (dark). 

Nature is also at its peak. Crops are growing, the earth has warmed up and everything outdoors is alive, green and bursting with colour and fragrance. Butterflies are fluttering, bees are buzzing and robins are full of song. It's a time to get back and reconnect with nature. Honour and reflect the power of the sun and celebrate abundance, renewal, life, fertility and the beauty of nature. Summer is the time for bees, butterflies, robins, wrens and all Summer birds, horses and cattle. 

Colours associated with Litha are red, orange, yellow, green, blue and purple. Along with sunflowers and a multitude of other flowers; oak, rowan, pine, fir and elder trees are also associated with this turn of the wheel. Using herbs such as basil, lavender, chamomile, rosemary, and mint are encouraged and gathering them on this day is said to be most powerful. Foods to honour Litha are, sun coloured foods, lemons, honey, seasonal fruits and vegetables, mead, pumpernickel bread, and grilled foods, as fire is the symbol to celebrate the power of the sun. 

Things you can do to celebrate Litha/Summer Solstice are: reconnect with nature... go for long walks and hikes, listen to birds, tend to your garden, celebrate family and those that are close to you, safely create a bonfire and reflect on the year so far and think about plans for the upcoming months, stay up on Midsummer's Eve and watch the sunrise, dance, light sun coloured candles and cook or bake something to honour the sun. Think nurture, nature and love! 

This biscotti recipe is perfect to celebrate Litha not only because biscotti itself is twice baked but rather using seasonal ingredients such as lemon and lavender for a heighten summery taste.  

Lemon, Lavender, Almond Biscotti

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makes approximately 3 dozen

3 eggs

1/2 cup (125ml) light olive oil

1 cup (250ml) caster sugar 

2 1/4 cups (5550ml) all purpose flour

2 teaspoons (10 ml) baking powder

1 to 2 tablespoons dried lavender buds

1/2 cup (125ml) chopped almonds

grated zest of 1 lemon

Preheat the oven to 350ºF (180ºC). Grease and flour a cookie sheet or simply line  a cookie sheet with baking parchment.

In a large bowl, beat the eggs with the oil; add the sugar and continue beating for about 5 minutes, until the mixture is thick and pale.

In another bowl, sift the flour with the baking powder. Add the dried lavender buds, chopped almonds and lemon zest. Stir to combine. Add the flour mixture to the egg mixture and mix using a wooden spoon.

Shape the dough into 2 logs, about 3 x 10 inches (7.5 x 25 cm). Arrange on the prepared cookie sheet. Using a wet spatula or knife to flatten the top and smooth the sides of the formed logs.

Bake 25 to 30 minutes until golden. Remove from oven and lower the ovens temperature to 300ºF (150ºC). Let the logs to cool on the cookie sheet for about 10 minutes. Cut into 1/2 inch (1cm) slices using a serrated knife.

Arrange slices flat on the cookie sheet and bake for 10 to 15 minutes longer, until the surface is dry and crisp. Transfer biscotti to wire racks and let cool. Store in an airtight container. 

Wishing everyone a lovely Litha/Summer Solstice/Midsummer celebration! - JD   

Lemony Turmeric Tea Cake

Lemon drizzle cake is lovely however this Lemony Turmeric Tea Cake is divine. Fragrant and vibrant and ever so lemony. A bright and luscious celebration for Litha.  

Lemony Turmeric Tea Cake

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1 1/2 cups (215grams) all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon ground turmeric

2 lemons

1 cup (200grams) granulated sugar (casters sugar), plus 2 tablespoons for sprinkling

3/4 cup (180 millilitres) of full fat Greek yoghurt or sour cream

2 large eggs

1/2 cup (115grams) unsalted butter (1 stick), melted

whipped cream, optional

Heat the oven to 350ºF. Lightly grease and flour a 4 by 9 inch loaf pan and line the bottom with baking parchment paper.

In a large bowl whisk the flour, baking powder, salt and turmeric. 

Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds. (Save the other half for another use.)

Add the 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the Greek yoghurt, eggs and the 2 tablespoons lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just until blended. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.

Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the centre comes out clean, 50 to 60 minutes. If the lemons are getting too dar, lay a piece of aluminium foil on top to prevent burning. 

Let cool before slicing. Serve with whipped cream.  

 

Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

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approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

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1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

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1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.