Beltane ~ May Day ~ Strawberry Cake

Beltane/Beltaine is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

Strawberry Cake sweetly marks the peak of Spring and May Day/Beltane celebrations gloriously as we eagerly gaze into the beginnings of Summer. Happy May Day/Beltane to all who celebrate!   

Strawberry Cake

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2 cups (250 g) unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

3/4 cup (150 g) granulated sugar

1/4 (50 g) cup packed dark brown sugar

1 cup (250 ml) buttermilk

1/3 cup (80 ml) olive oil

2 teaspoons almond extract

2 cups chopped fresh or frozen (defrosted) strawberries 

1 tablespoon flour, to toss the strawberries in

sliced almonds for decorating

Icing:

1 cup icing sugar

1 tablespoon hot water

1/4 teaspoon almond extract

1 drop of red food colouring, optional 

In a bowl whisk together the icing sugar, hot water and almond extract until smooth. 

Preheat oven to 350ºF (180ºC). Lightly grease and flour a 2lb. loaf tin and line the bottom with baking parchment.

Place the chopped strawberries in a medium bowl and toss with the 1 tablespoon of flour. Set aside.

In a large bowl whisk together the flour, baking powder, baking soda and salt. Add the floured strawberries and give a light toss. 

In another bowl whisk the egg, granulated sugar, dark brown sugar and then add the buttermilk, olive oil and almond extract and whisk until smooth and combined, there should be no brown sugar lumps. Pour this mixture into the flour mixture and gently stir together until just combine. Do not over-mix. Spoon the batter into the prepared baking tin and smooth the top.

Bake in the preheated oven for 55 - 70 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs should be fine. Check half way through the baking time and if you find the top of the cake browning too quickly then loosely cover with aluminum foil to prevent excessive browning.  

Remove the cake from the oven and allow to rest in the baking tin on a wire rack for 3o minutes before carefully removing from the tin and place the cake back on the wire rack to cool completely. 

Once the cake has cooled. Make the icing, see recipe above, drizzle over the cake and sprinkle with sliced almonds. 

Notes: if you do have buttermilk, add 1 tablespoon lemon juice or white vinegar to a measuring cup and fill milk to the 1 cup measure, stir, and allow to sit for 5 minutes. 

 

Beltane ~ May Day ~ Strawberry Crisp

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

Strawberries are associated with Beltane and this strawberry crisp is a sweet way to honour and celebrate festivities. Happy Beltane... May Day to everyone! 

Strawberry Crisp

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1 cup large flakes oats

1 cup unbleached all purpose flour

3/4 cup dark brown sugar

1/2 cup chopped walnuts

1/2 cup butter

1/4 cup white sugar

4 cups sliced fresh or frozen strawberries

Preheat oven to 350ºF (180ºC).  Grease an 8 x 8 inch or 9 x 9 inch square baking tin. 

In a medium bowl combine the oats, flour, brown sugar and walnuts. Cut in the butter  and using clean hands blend until crumbly. 

Place the strawberries in another bowl and sprinkle the white sugar over top and gently stir together. Making sure the strawberries get evenly coated in sugar. 

Spread half of the crumb mixture on the bottom of the prepared tin. Cover with the strawberries and spread the remaining crumb mixture over top. 

Bake in the preheated oven for about 45 to 50 minutes or until the fruit becomes bubbly and the crumb is a lovely golden brown. Serve warm or cold topped with whip cream.

Beltane ~ May Day ~ Rice Custard

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

With plenty to celebrate, this rice custard is a sweet and comforting way to honour Beltane. Happy Beltane... May Day to all!  

Rice Custard

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serves 4

1 cup uncooked rice 

2 cups whole milk

1/2 cup sugar

3/4 teaspoon vanilla extract

1/8 teaspoon salt

dash of cinnamon 

freshly grated nutmeg

Soak rice in water overnight. Drain and place in a baking pie dish. Preheat oven to 350ºF (180ºC). 

Combine milk and sugar in a sauce pan; heat to near boiling, stirring until sugar has dissolved. Remove from heat, add vanilla and salt; pour over rice. Sprinkle with cinnamon or nutmeg. Bake for about 1 hour 30 minutes or until a light crust forms on surface. Serve warm with brown sugar and cream. 

Notes: ovens vary, so check the custard as it bakes. The one I made, pictured above, baked in about 50 minutes.

 

Beltane ~ May Day ~ Sun Cakes

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer - think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. Other celebrated festivals on this day are May Day (English), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish). 

There are plenty of ways to celebrate, connect with nature and create something to honour this festival. These Beltane Sun Cakes have an uplifting sunny citrus flavour to help you tune into those solar vibrations. Happy Beltane... May Day to all! 

Beltane Sun Cakes

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2 cups unbleached all purpose flour

1 cup white sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

grated orange zest of 1 orange

1 cup (2 sticks) butter, softened

1 egg

1/4 cup orange juice

Preheat oven to 350ºF. Line a baking sheet with baking parchment paper. 

In a large bowl mix together the flour, sugar, salt, baking powder, baking soda and grated orange rind. Create a well in the centre and add the softened butter, egg and orange juice, blend well. 

Let the dough chill for about an hour, then roll pieces into balls, place on the prepared cookie sheet, about 1 inch apart, flatten slightly. Bake for about 10 minutes. Transfer to a wire rack to cool. Once cool, icing the top with a sun symbol, to represent the sun, if you wish.    

Beltane ~ May Day ~ Oatmeal Cake

Beltane / Beltain is the Gaelic May Day festival commonly held on the 1st of May, in the Northern Hemisphere and the 1st of November in the Southern Hemisphere, or about halfway between the Spring Equinox and Summer Solstice. It spans the night of April 31st, May Eve and May 1st, May Day. The May pole is a popular and familiar image of May Day and Beltane and its celebrations. Other names for this celebration are called Roodmas and Walpurgisnacht. 

At this time it marks the peak of Spring and the beginning of Summer. Earth's energies are at their strongest and most active. The trees begin to blossom and leaves begin to grow. Young animals are maturing. Daylight continues to lengthen and strengthen as we move towards summer. All life is bursting... with fertility and conception. The return of vitality to both the earth and sun. The May Queen and May King symbolize the union of earth and sky. Fire is the focus at Beltane, as it is the second fire festival, and Beltane is the Celtic word for bright fire or Fires of Bel. Bel is a Celtic deity.

Foods associated with Beltane are breads and grains, oats, dairy, honey, custard, strawberries, greens and leafy greens. Trees are hawthorn, birch and rowan and colours are green, blue, yellow, pink, red and white. 

Of course there are things you may do to honour Beltane, they are: watch a sunrise, connect with nature, conceive a new project, decorate a tree and branches with colourful ribbons celebrating greenery and trees, collect flowers, make a floral arrangement, daisy chain or a door wreath of greenery and flowers, light a candle or burn incense, braid your hair, dance around a may pole, if you feel inclined or simply create something culinary.

Hope everyone enjoyed viewing the Pink Super Moon. It was quite the spectacle. Happy Beltane, May Day, and weekend to all! 

This Oatmeal Cake is absolutely scrumptious and is a lovely Beltane recipe to celebrate and share. No need to worry if you do not have oat flour just replace it with all-purpose flour instead. 

Beltane Oatmeal Cake with Coconut Glaze Icing

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1 cup oatmeal ( old fashion oats will do)

1 1/2 cups boiling water

1 cup brown sugar, packed

1/2 cup white sugar

1/2 cup butter

2 eggs

1 cup unbleached all purpose flour

1/2 cup oat flour 

1 teaspoon baking soda

1/2 teaspoon salt 

1 teaspoon baking powder

1 teaspoon cinnamon

Coconut Glaze Icing:

6 tablespoon butter ( 85 grams )

1/4 cup evaporated milk

1 cup brown sugar, packed

1/2 cup shredded coconut

1/2 cup chopped walnuts

1 teaspoon vanilla

Preheat oven to 350ºF (180ºF). Grease and flour a 9 x 13 inch rectangle pan. Line the bottom with parchment paper.

Add boiling water to the oatmeal. Stir slightly and let stand for 20 minutes.

In a large bowl mix brown sugar, sugar, and butter until well blended. Stir in the eggs. Add the oatmeal mixture and stir. 

In another bowl combine the flour, oat flour, baking soda, salt, baking powder and cinnamon. Whisk together. Add the flour mixture to the oatmeal mixture and mix until combined. Pour into the prepared baking pan and bake for 30 to 40 minutes or until a toothpick inserted into the centre comes out clean. 

In a small saucepan, melt the butter, sugar, and evaporated milk. Cook until it bubbles and then remove from heat. Add the coconut, walnuts, and vanilla and stir. Pour immediately onto slightly cooled cake.