Ostara ~ Spring Equinox ~ Orange Honey Cake

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th 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 the ground begins to defrost and soften, preparing for the rains of Spring, trees start to flourish, seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. The symbols of Ostara are the hare, rabbit, lamb, robin and the egg; trees are birch, ash and alder and the colours are green, yellow, purple and blue.  

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. 

Things you can do to honour the Spring Equinox and the Goddess Eostre are Spring cleaning as in out with the old of winter and in with the new, preparing your garden, planting seeds, colour or decorate eggs, start making plans for the months ahead, light a candle, and bake or cook to honour Ostara and the season. 

Baking anything with honey is great especially during Ostara, as it celebrates the awakening of bees and the plant life that they so readily rely on in order to make their honey. Happy Ostara and Spring Equinox!

Honey Cake

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2 1/2 cups of flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 teaspoons ground cinnamon

1 cup honey

1/3 cup light olive oil

4 eggs

zest from one orange

1 cup orange juice

Preheat oven to 350ºF and grease and flour two 8-inch or 9-inch cake pans and line the bottom with baking parchment paper.

Blend all the dry ingredients together and then add all the wet ingredients and mix well. Pour the batter evenly into the two prepared pans and place thin slices of orange rounds on top. 

Bake for approximately 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Cool cakes in the pans for about 7 minutes before turning out onto wire racks to cool completely. 

Honey & Almond Cake

Sweet with intense honey flavour and a subtle almond touch effortlessly make this substantial cake the perfect August soon to be Fall dessert. There are many ways one can add or heighten the texture and flavour however, pure and simple, as this cake is, is best. 

Honey & Almond Cake

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1 1/4 sticks unsalted butter, plus extra for greasing

1/2 cup packed light brown sugar

3/4 cup honey

1 tablespoon lemon juice

2 eggs, beaten

1 2/3 cups all purpose flour

2 teaspoons baking powder

2 tablespoons slivered almonds

warmed honey, to glaze

Preheat the oven to 350ºF. Grease and line the bottom and sides of an 8-inch cake pan. 

Place the butter, sugar, honey, and lemon juice in a saucepan and stir over medium heat, without boiling until melted and smooth.

Remove the pan from the heat and gradually beat in the eggs. Sift the flour into the pan and fold into the butter mixture. Pour the batter into the prepared pan and scatter the almonds over the top.

Bake in the preheated oven for 35 - 40 minutes, until well risen and firm. Transfer to a wire rack to cool. Brush with the warmed honey and serve.

Notes: I found that at 30 minutes of baking time the cake was well risen and firm. I would say possibly a baking time between 25 to 40 minutes, I know it's a gap, however ovens vary, so you may need to adjust your baking time. 

Hope everyone is doing well and staying safe. - JD