Litha ~ Summer Solstice ~ Midsummer ~ Lavender Peach Cake

 

Litha ~ Summer Solstice ~ Midsummer, 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 or observances around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (June 21st, Canada) and National Indigenous History Month (Canada),  Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), Saint-Jean Baptiste Day or Fete National du Quebec (Quebec/Canada, Francophone, June 24th), Canadian Armed Forces Day (Canada, first Sunday of June), 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), Father's Day (Global), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th), LGBTQ+Pride Month (World, June) and Disability Pride Month (July), ALS Awareness Month (Canada), National PTSD Awareness Day (June 27th), African-American Music Appreciation Month, Caribbean-American History Month, National Smile Month (United Kingdom, May and June), National Safety Month and UK Armed Forces Day (UK, last Saturday of June).

A balmy fragrant lavender peach cake that is balanced and reminiscent of the most idle of summer days. Happy Summer Solstice, Midsummer and Litha to those who celebrate! 

Lavender Peach Cake 

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2 teaspoons culinary lavender buds

3/4 cup white sugar

1 1/2 cups unbleached all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened 

2 eggs

1/3 cup buttermilk or milk

1/2 teaspoon vanilla

1 x 796ml can sliced peaches in juice, drained, juice reserved and roughly chopped (approx. 2 cups chopped) 

extra Lavender buds, for decorating 

Glaze Icing:

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1/2 cup icing sugar

2 teaspoons milk

In a small bowl, stir together the icing sugar and milk until a runny glaze has formed.  

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Preheat oven to 350ºF (180ºC). Butter and flour a 2 lb. loaf tin. Line the bottom with baking parchment. Set aside.

Using a sieve, drain the peaches over a bowl. Reserve the drained juice. Lightly pat the sliced peaches with a kitchen towel, then roughly chop, and place them in a bowl. Set aside. 

Using a mortar and pestle grind the lavender buds to release their oil and flavour. It doesn't have to a be ground into a fine powder, a medium fine coarseness will do.  

In a small bowl add the sugar and the ground lavender buds and stir together. This will allow the sugar to absorb some of the oil and fragrance released from the ground lavender buds while you get on with the rest of the rest.   

In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together and set aside. 

In a large bowl, add the softened butter and using a hand held mixer, blend the butter on low for 1 minute, then add the lavender sugar and cream the butter and lavender sugar together on medium high for about 3 to 5 minutes. The mixture should be fragrant,  pale and fluffy. 

Add the eggs one at a time and beat each addition on low until combined.

Add the milk, vanilla and chopped peaches and beat on low until just combined. Not to worry if the chopped peaches get a wee bit more broken up. It is all about texture and taste. 

Add the flour mixture, in two additions, and beat on low until just combined. Using a rubber spatula scrape down the sides and give the batter one last stir. 

Pour or spoon the batter into the prepared loaf tin. smooth the top and bake for 35 to 45 minutes or until the cake is a lovely golden brown and a toothpick inserted into the centre comes out clean. If you notice the cake browning too quickly before the centre is set then loosely rest a piece of aluminium foil over the top, to prevent any further browning. 

Once the cake is done. Remove from oven and gently poke the top with a skewer or toothpick, drizzle the reserved peach juice over top and allow the cake to cool in the tin. Once cooled completely carefully remove the cake from the tin and place on a wire rack or serving plate and make the Glaze Icing. Drizzle the icing over top and sprinkle with extra culinary lavender buds. Slice and serve. 

Lemon Poppyseed Pound Cake

 

With just the right amount of zing and tartness, lemon poppyseed pound cake is the most scrumptious cake you can make. As unsurprising as that statement may be, it is buttery, moist and abundantly dense in texture with a slight nutty crunch due to the poppyseeds and a simple hint of sweetness with the drizzled glaze icing that balances every slice.  

Lemon Poppyseed Pound Cake

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2 1/2 cups white sugar

1 cup butter, softened

5 large eggs

1 teaspoon vanilla or almond extract 

lemon juice of 1 lemon

3 cups unbleached all purpose flour

1 teaspoon baking powder 

1/4 teaspoon salt

1/4 cup poppyseeds

zest of 1 lemon

1 cup of milk

Lemon Glaze

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1 cup icing sugar

1 - 2 tablespoon fresh lemon juice

In a bowl whisk together the icing sugar and lemon juice until a runny pourable glaze has formed. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 12 cup bundt cake pan. Set aside.

In a medium bowl mix together the flour, baking powder, salt, poppy seeds and lemon zest. Set aside. 

In a large bowl, beat sugar, butter, eggs and vanilla with a handheld mixer on low speed for 1 minute, scraping the sides of the bowl constantly. Add the lemon juice and beat on high speed for 5 minutes, scraping bowl occasionally. 

Beat the flour mixture into the buttery sugar mixture and alternate with milk on low speed, beating until just smooth after each addition. Pour or spoon the batter into the prepared bundt cake pan. Making sure the batter is spread evenly and level the best you can. 

Bake for 1 hour 10 minutes or until a toothpick inserted into the centre comes out clean. Cool for 20 minutes in pan before removing to a wire rack. Cool completely. Sprinkle with icing sugar or drizzle with a lemony glaze, see recipe above. 

Notes: This recipe can be baked in 2 loaf pans 9 x 5 x 3 inches, for 55 to 60 minutes or until a toothpick inserted into the centre comes out clean.  

Irish Apple Cake

 

Irish Apple Cake or Kerry Cake is a cozy traditional Irish cake made with tart Granny Smith apples, has a crunchy top and is best served with warm custard; its texture is a cross between a coffee cake and an apple crisp. It was made most during autumn and harvest season and served for tea time however it has been enjoyed on St.Patrick's Day when celebrating Irish heritage. In my version I use sour cream, milk and a wee bit of Baileys Irish Cream to add richness and enhance the warm flavour of the added mixed spice. This is such a comforting moist buttery cake that uses tart apples to cut through the sweetness of the cake and the crunchy sugary topping.  

Irish Apple Cake 

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2 cups unbleached all purpose flour 

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon English mixed spice

3 to 4 large Granny Smith apples, unpeeled and cut into 1/2 inch chunks

1/2 cup unsalted butter, softened

3/4 cup casters sugar or white sugar

1/2 cup sour cream

1/4 cup milk

1/4 cup Baileys Irish Cream

2 large eggs

2 teaspoons vanilla extract

Streusel Topping

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1/4 cup unsalted butter, melted

1/3 cup dark brown sugar

1/3 cup large flaked rolled oats

1/4 cup unbleached all purpose flour 

1/4 teaspoons ground cinnamon

Preheat oven to 350ºF (180ºC). Grease a 9 - inch springform cake tin and line the bottom with baking parchment. Set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and English mixed spice by whisking together. Add the apple chunks and stir to coat the apples in the flour mixture. 

In a large bowl, add the butter and sugar and beat with an electric mixer on medium speed until fluffy, for about 1 to 2 minutes. Add the sour cream, milk, Bailey's Irish Cream and vanilla and beat until just combined. 

Add the flour apple mixture to the creamed buttery sugar mixture and stir until just combine. Spoon the batter into the prepared springform cake tin and smooth the top evenly as best you can.  

Make the streusel mixture: In a small bowl combine the brown sugar, rolled oats, flour, cinnamon and melted butter, mix together with a fork or using clean hands. Crumble the streusel topping evenly over the top of the cake. 

Bake in the preheated oven, for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean, a few crumbs are fine, and the top is nicely golden brown. Transfer to a wire rack and allow to completely cool in the tin for about 1 hour before serving. 

Saucy Chocolate Pudding Cake

 

For a dessert that is self saucing, it does seem magical and every bit culinary science, a floating sauce on top that sinks and thickens to the bottom as the spongy cake rises. Reminiscent of those saucy cake puddings that come in a box. I know there are lemon and butterscotch versions however this luscious chocolate version you can whip up in your own kitchen, using key pantry ingredients is absolutely decadent and exquisite to share... or not.  

Saucy Chocolate Pudding Cake

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1 cup unbleached all purpose flour

1/3 cup cocoa powder

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 large egg, slightly beaten

1 teaspoon vanilla extract

1/3 cup butter, melted

For the hot fudge sauce:

1/2 cup white sugar

1/2 cup dark brown sugar

1/4 cup cocoa powder

1 1/2 cups hot water

Preheat the oven to 350ºF (180ºC) Grease a 9 x 13 inch baking dish or tin. Set aside.

In a large bowl combine and whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the milk , egg, vanilla extract, and melted butter. Stir together until all ingredients are mixed well. Spoon the batter into the prepared greased baking dish.

In a medium bowl combine and whisk together the white sugar, dark brown sugar and cocoa powder. Sprinkle the sugary cocoa mixture over the top of the cake. The gently pour the hot water over the top of the cake. Do not mix together. As the cake bakes the watery cocoa sugar will thicken and sink to the bottom of the cake. 

Bake the cake for 35 to 40 minutes, or until the top of the cake is just done. Remove from the oven and allow to cool and set for 15 minutes before serving. Serve with lashing of whipping cream. 

Notes: To reheat, either microwave the cake at 20 second intervals until warm, or in a preheated oven. As the cake sits it will become extra moist as the fudge sauce has been soaked up by the spongy cake. Once it's warm some of the sauce will seep out. 

Fruitcake

 

Fruitcake is not just seasonally festive as there are many versions, Jamaican Black Cake, Italian Panforte, Mexican Rosca de Reyes, German Stollen, British Plum and Christmas cake, Welsh Bara Brith, Irish Barmbrack, Scottish Dundee, Simnel Cake and Monastery Fruitcakes that celebrate and honour throughout the year, using key ingredients such as fruit, sweeteners and alcohol and all having a similar texture. Ingredients may be modified according to season, where you live, what you prefer and what your local shop has in store.   

British-Canadian fruitcake was one of my mum's favourites, however she probably preferred it iced and although I often make this cake at the beginning of January as my homage... my remembrance of her, any version can be made anytime throughout the year particularly during the winter months.  

Fruitcake

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6 cups (approximately 1 kg) mixed dried fruit (golden raisins, raisins, currants, diced apricots, dried cranberries and mixed citrus peel)

1 cup (100 g) almond meal or flour 

2 cups (500 ml) brewed Earl Grey tea

1/2 cup (125 ml) orange juice

5 tablespoons Rum, optional

2 cups (approximately 300 g) sifted self raising flour

2-3 teaspoons English mixed spice

Slices of oranges for decorating on top

extra brewed tea

Place the dried fruit and almond flour into a large bowl. Add the brewed Earl Grey tea and orange juice, or which ever liquid you are using, and rum, if using, and stir all the fruit well to combine and immersing the fruit in the liquid. Cover the bowl with cling film, stirring occasionally, and allow the fruit to absorb the liquid by resting it in the bowl overnight. The fruit will become plump and juicy with most of the liquid being absorbed. You can place the bowl in the refrigerator overnight however the next day you will have to allow the bowl of soaked fruit to sit for at least 30 minutes at room temperature before adding any of the flour. Since I am not using liquid that contains dairy (ie: milk or cream) the bowl is perfectly fine to sit on the counter overnight.

The next day, Preheat the oven to 325ºF (170ºC). Grease a 9 inch round cake tin or a 9 inch square tin and line the bottom and side with baking parchment. Set aside.

Sift the self rising flour in to a medium bowl, add the mixed spice and whisk together until combined. Remove the cling film from the bowl of soaked fruit. Stir in the flour mixture until just combine. The batter will be thick, if you notice that the batter is just too thick and or a bit dry, for your liking, add a couple of splashes (1 to 2 tablespoons) of brewed tea or fruit juice to loosen it a bit. 

Spoon the batter evenly into the prepared cake tin and smooth out the top. Arrange the freshly cut orange slices or any fruit or nut of your choice, on top to decorate. Bake in the preheated oven for approximately 1 to 2 hours, or until a toothpick inserted into the centre comes out with just a few moist crumbs. 

When the cake is done, carefully remove from the oven, brush the top with extra rum while still warm and allow the cake to cool completely in the tin before slicing. Store in an airtight container for a few weeks. 

Notes: There are plenty of options of liquid to use, like, chocolate milk, iced coffee, coffee, milky tea, ginger ale, Bailey's Irish cream, cider, fruit juice, it really depends on what you prefer and which flavour you wish the fruit cake to have. Remember if using any liquid with dairy the bowl of fruit will have to soak overnight in the refrigerator. 

If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour, whisking well to combine. You can make this gluten free by using gluten free self raising flour. 

English mixed spice is a great all in one spice blend for baking however feel free to use a combination of ground spices you wish like cardamom, nutmeg, cinnamon, ginger and all spice. You can also add nuts with the soaked fruit for added flavour and texture. Adding  a tablespoon of molasses may add a more rich flavour.    

Mabon ~ Autumn Equinox ~ Whole Wheat Applesauce Raisin Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Whole Wheat Applesauce Raisin Cake

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1 3/4 cups (425 ml) whole wheat flour

1/4 teaspoon (1 ml) cream of tartar

1/4 teaspoon (1 ml) salt

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2 ml) ground cloves

1/2 cup (1 stick / 125 ml) butter

1/2 cup (125 ml) honey

1 large egg

1 cup (250 ml) applesauce 

1/2 cup (125 ml) golden raisins 

Applesauce Icing

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2 tablespoons (25 ml) butter

1/4 cup (50 ml) thick unsweetened applesauce

1 teaspoon (5 ml) apple juice or vanilla or apple brandy or rum

2 cups (500 ml) icing sugar

Beat butter, applesauce and apple juice concentrate (or vanilla or apple brandy or rum) in a medium bowl until blended. 

Beat in icing sugar until smooth. Add more icing sugar if a stiffer icing is preferred. 

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Preheat oven to 350ºF (180ºC). Lightly butter and flour a 9 inch square baking tin. Line the bottom with baking parchment. 

In a medium bowl combine the flour, cream of tartar, salt, baking soda, cinnamon, and cloves. Whisk together.

In a large bowl cream together the butter and honey until light and fluffy. Beat in the egg. Mix in applesauce. Add the flour mixture and stir until evenly moistened. Fold in the raisins. 

Pour or spoon the batter into the prepare square baking tin. Bake in the preheated oven for 30 to 35 minutes or until golden brown and cake springs back when touched. 

When cake is slightly cool make the Applesauce icing, see above recipe, and spread generously over the top of the cake. Sprinkle with cinnamon or cinnamon sugar. 

Slice and serve.  

Kapé Coffee

 

Kapé coffee not only helps to build sustainable livelihoods, it is a social venture that promotes ethically sourced, farmer-first direct trade coffee with Indigenous women coffee growers in the Philippine highlands, in the Cordillera and Davao regions. With unique batches roasted on the unceded Coast Salish territories of the Musqueam, Squamish, and Tseil-Waututh First Nations in Vancouver, Canada. 

The roast I was gifted was a limited run called, Ate Liezl Silvano, which has tropical fruit, red wine and floral notes. It is a lovely aromatic medium roast. To find out more about Kapé Philippine Coffee visit their website, www.kape.coffee or visit their Facebook and Instagram pages.  

It has been a lovely week of cake, flowers, coffee and so much more for me. Spending the end of summer, with just the right amount of autumnal coolness settling in, to keep one grounded and remember what lies ahead in the remaining months of this year.  

Dump Cake

 

There are quite a few recipes for dump cake. And who can deny the sweet simplicity of creating a scrumptious dessert using seasonal fruit or whatever fruit you have in your pantry. Resembling a cobbler or streusel and quite possibly a crisp or a crumble too without the oats, this versatile cake does store beautifully covered in the refrigerator and is moreishly appetizing cold. Whether using fresh fruit, frozen or canned this a luscious layered dessert already on repeat in our house.    

Dump Cake 

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4 Granny Smith apples, peeled, cored and diced

1 cup (150 - 170 g) fresh or frozen blueberries

2 cups (240 -  340 g) fresh or frozen mixed berries, such as strawberries, raspberries or cranberries

1/2 cup (100 g) sugar

2 tablespoons (20 g) cornstarch

pinch of salt

Cake Topping:

1 1/4 cups (175 g) unbleached all purpose flour

3/4 cups (150 g) sugar

1 teaspoon (5 ml) baking powder

1/4 (1.25 ml) teaspoon salt

3/4 cup (170 g) unsalted butter, melted

Preheat oven to 375ºF (190ºC).

Combine the diced apples, blueberries, mixed berries, sugar, cornstarch and salt in a large bowl or a 9x13 inch baking dish, stirring to coat the fruit in the sugar and cornstarch. (If using frozen fruit, it does not need to be thawed before baking.)  

Spread the fruit mixture evenly throughout the baking dish. 

In another bowl combined the flour, sugar, baking powder and salt. Whisk together. Sprinkle the mixture evenly over the top of the fruit and drizzle with the melted butter. Gently swirl the baking dish or using the back of a spoon to spread the butter the best you can over the flour mixture.  

Bake in the preheated oven for 30 to 40 minutes or until the fruit is bubbling and the top is golden and crisp. If you notice a few dry patches of the cake mixture before the baking time is up just carefully push them down with a spoon so they will cook.  

Serve warm with French vanilla ice cream, whip cream, Greek yoghurt or custard.  

Litha ~ Summer Solstice ~ Midsummer ~ 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.  

Blueberry Almond Coconut Cake

 

For a cake that doesn't need any icing one may think of it as being excessively sweet however it's not overly sweet. The flavour combination fuses together creating a fruity sponge cake that is packed with blueberries. Serving with a dollop of whipped cream, a lashing of custard or even a spoonful of blueberry sauce will enhance this modest dessert to a whole other level.  

Blueberry Almond Coconut Cake

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1/3 cup (75 ml) olive oil 

2/3 cup (150 ml) white sugar

2 eggs

1 teaspoon (5 ml) vanilla extract

2/3 cup (250 ml) milk

1 2/3 cup (400 ml) unbleached all purpose flour

1/2 cup (50 g) almond flour  

1 tablespoon (1.5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

1 cup (250 ml) sweetened shredded coconut 

2 cups (500 ml) fresh or frozen blueberries

almond flakes for sprinkling on top

Preheat oven to 350ºF (180ºF). Lightly grease and flour a square 9 - inch baking tin. Line the bottom with baking parchment. Set aside. 

In a large bowl whisk together the olive oil and white sugar until well combined and pale. Add the eggs and beat together, then add the vanilla extract and milk and stir until combined.

In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, salt and shredded coconut. Add the flour mixture to the creamy olive oil milk mixture and stir until smooth. Add the blueberries and gently fold them into the batter. 

Pour or spoon the batter into the prepared baking tin and sprinkle almond flakes on top. Bake for 30 to 40 minutes or until the cake is golden brown and a toothpick inserted into the centre comes out clean, a few moist crumbs are fine.  

Mixed Berry Loaf Cake

 

A surprising burst of berries before summer in this humble moist crumb cake. A touch of lemon adds a nice bit of zing and the almond flavour connects the two with a sweet comforting nutty flavour. You can choose to dust with icing sugar, as I often do, or drizzle a wee bit of icing over top however, if you just can't wait like me, I think this cake is just as luscious without too.       

Mixed Berry Loaf 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 teaspoon cream of tartar

1/2 teaspoon salt

2 cups (250-300g) fresh or frozen mixed berries

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) dark brown sugar

1 large egg

1 cup (250 ml) milk 

1/3 cup (80 ml) olive oil 

2 teaspoons almond extract

zest and juice of 1 lemon or 1 orange, optional 

Preheat oven to 350ºF (180ºC). 

Lightly grease and flour a 2lb. loaf tin and line the bottom with baking parchment.

Place the mixed berries in a bowl and toss with 1 tablespoon of flour. This helps prevent them from sinking in the cake. 

In a large bowl whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Then add the floured mixed berries. 

In a medium bowl whisk together the granulated sugar, brown sugar, egg, milk, olive oil, almond extract and the zest and juice of 1 lemon, if using, until well combined. Carefully pour the now wet ingredients into the flour mixture. Gently stir until just combined and moist. Do not over mix. Spoon the batter into the prepared baking tin.

Bake for about 55 - 70 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If you find that the cake is browning too quickly loosely cover the top with aluminum foil for the remainder of the baking time.

Remove from the oven and allow the cake to cool in the pan for about 30 minutes before carefully removing from the tin and then place the cake directly onto the wire rack to cool completely. 

Notes: Ovens vary so do check the cake at the 30 minute mark. If you are using frozen fruit, defrost and drain off any excess juice.  

 

Ostara ~ Spring Equinox ~ Honey Poppyseed Cake

 

Ostara is the 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 and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), Ramadan (March 10th, Muslim), World Pi Day (March 14th), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), 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).

Baking with honey is essential during Ostara and the Spring Equinox as it celebrates the awakening of bees and plant life; while the poppy seeds represent fertility and abundance. Happy Ostara and Spring Equinox to all who celebrate! 

Honey Poppyseed Cake

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1 cup (140 g) self-raising flour

1/4 cup (25 g) corn flour

2 tablespoons poppy seeds

1/3 cup (100 g) caster sugar

3/4 cup (175 g) unsalted butter, soften and room temperature

1/3 cup (113 g) honey

3 large eggs

Icing

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1 cup icing sugar

1/4 teaspoon almond extract

1 tablespoon hot water

In a medium bowl add the icing sugar, almond flavouring and hot water. Stir until well blended and smooth. Drizzle over cake. 

Preheat oven to 325ºF (170ºC / Gas Mark 3). 

Butter an 8 or 9 inch (1.3 Litre) ring/bundt tin, approximately 20cm diameter, and dust with 1 tablespoon flour and 1 tablespoon caster sugar, coat all the buttered surface and tap out the excess. Set aside.

In a medium bowl mix together the flour, corn flour and poppy seeds. 

In a large bowl, beat the butter, sugar and honey with a hand held electric mixer until pale and fluffy. Beat in the eggs, one at a time. Add the flour mixture and fold into the creamed mixture. 

Spoon the batter into the prepared ring tin and level the surface making sure all is even. Bake for 25 to 35 minutes or until risen and firm to the touch. Leave to cool slightly in the tin, gently easing the sides with a palette knife, then carefully remove cake from tin by inverting it onto a wire rack or plate and gently lifting the cake tin from the cake. Allow to cool on the wire rack or plate. 

Once the cake is cool. Make the icing, see recipe above, and drizzle the icing over top of the cake and allow to set before slicing.

Coconut Lime Chia Cake

 

A delicate buttery crumb cake with just the right hint of lime and sweetness. The chia seeds give a subtle crunchy texture and served with a lush dollop of whipped cream or vanilla ice cream heightens its tender nutty flavour.     

Coconut Lime Chia Cake

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1 3/4 cups self raising flour

2 tablespoons chia seeds

1/2 cup (40 g) shredded sweetened coconut

1/4 cup (60 ml) maple syrup 

2 large eggs, lightly beaten

1/4 cup olive oil or melted butter

1/2 cup (120 ml) almond milk 

juice and zest of 1 lime  

1 teaspoon vanilla extract

extra shredded coconut, for decorating 

extra maple syrup, for drizzling 

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch round cake tin. Line the bottom with baking parchment. Set aside.

In a large bowl whisk the flour, chia seeds, and shredded coconut together. Add the lightly beaten eggs, maple syrup, olive oil or melted butter (if using), the almond milk, lime zest and juice and vanilla extract. Mix the dry and wet ingredients together until well combined.

Pour the batter into the prepared cake tin. smooth the batter out. Sprinkle with the extra shredded coconut and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked remove the cake from oven and while the cake is still warm drizzle with extra maple syrup. Allow the cake to cool in the tin on a wire rack before slicing.

Notes: you can replace the lime with lemon or omit the citrus zest and juice all together.   

Chocolate Snack Cake

 

A snack cake that defies simplicity with its moist rich texture is impeccably moreish. The ease of this one layer cake comes from only having to use one bowl and mixing by hand. Whether decorated with icing is irrelevant as it can stand alone as is. I did sprinkle white chocolate chips on top before baking for contrast and to add an extra touch of sweetness however feel free to omit or use a different flavour of chocolate chip, if you wish. For an added decadent touch add a teaspoon of rose water along with the vanilla extract for a flavour pairing that is utterly divine. If you must over indulge with thick lashings of icing or a thin drizzle icing on top, allow the cake to completely cool before decorating. However I strongly suggest keeping it simple and serving the cake warm with a dollop of whipped cream or ice cream.    

Chocolate Snack Cake 

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1 1/2 cups unbleached all purpose flour

3/4 cup sugar

1/3 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon white vinegar

1 teaspoon vanilla extract 

1 cup cold water

1 package of white chocolate chips

culinary edible dried rose petals, for decorating, optional

Preheat oven to 350ºF (180ºC). Lightly grease and flour the bottom and sides of a square 8 x 8 x 2 inch or 9 x 9 x 2 inch cake tin. Place a piece of baking parchment on the bottom of the pan. 

In a large bowl whisk together the flour, sugar, baking soda and salt. Create a well in the centre of the flour mixture and add the oil, vinegar, vanilla. Then add the cold water and vigorously stir together, for about 1 minute until well blended and smooth, a few lumps are fine. Immediately pour into the prepared cake tin. Arrange the white chocolate chips on top.

Bake for 30 to 35 minutes or until toothpick inserted into the centre comes out clean. Cool for about 15 minutes. Sprinkle with the edible dried rose petals. Serve warm with whipped cream.

Notes: you may also use culinary edible sugared violets for decorating too. 

Yule ~ Christmas ~ Winter Solstice and Chocolate Orange Marble Cake

 

Yule - Christmas - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. 

Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Other traditions or customs such as Krampus, Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years. 

With it's distinct orange chocolate flavour, this Chocolate Orange Marble Cake honours Yule, Christmas and Winter Solstice celebrations perfectly, with the marble effect representing both the dark and light half of the year and the coming together of the return to light. 

Happy Christmas and Holidays, Merry Yule, Yule tidings and Winter Solstice to all!

Chocolate Orange Marble Cake

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1 cup (225 grams) soft unsalted butter

1 cup (225 grams) white sugar

4 large eggs

1 and 2/3 cups (225 grams) self raising flour

3 tablespoons milk

zest and juice of 1 large orange

3 tablespoons cocoa powder

FOR DECORATING: 

1 cup semi sweet chocolate chips

diced candied orange peel

Grease and lightly flour a 2 lb loaf tin and line the bottom with baking parchment. Set aside.

Preheat oven to 350ºF (180ºC/160ºfan/Gas Mark 4).

In a large bowl beat together the butter, sugar and eggs with an electric hand held mixer until pale and fluffy. Add the flour, orange zest and milk and mix until combined and lump free, then add the juice from the orange and blend together.   

Place half the batter into another bowl, add the cocoa powder to it and stir until blended together. 

Spoon alternating dollops of the batters into the prepared cake tin, then use a knife or a skewer to swirl through the batter to create a marble pattern. Do not overmix or the marble pattern may not be as noticeable when baked. Smooth the top.

Bake in the preheated oven for 45 to 55 minutes until golden brown and a toothpick inserted into the centre comes out clean. Allow the cake to cool in the tin on a wire rack. Once cool, carefully remove cake from tin and place on a plate that's been dusted with icing sugar. Using a microwave safe bowl, slowly melt the chocolate chips in the microwave or in a heat proof bowl over lowly simmering water until smooth. Spread over the top of the cake and sprinkle with the candied orange peel. Allow the chocolate to set before slicing.