Imbolc ~ Brigid's Day ~ Imbolc Ritual Cake

 

Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She is the triple Goddess however at Imbolc she is in her maiden form. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross. 

If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees. 

Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.  

An easy recipe is this, Imbolc Ritual Cake... 

Imbolc Ritual Cake 

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makes 8 servings

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon grated lemon peel

1/4 cup light olive oil

3/4 cup water

2 tablespoons lemon juice

1 teaspoon lavender extract

icing sugar, for decorating

lavender buds, for decorating

lemon slice, for decorating

Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.

In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.

Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.                                                                                                                       

Chocolate Raspberry Cake

This no egg, no milk and no butter cake recipe is absolutely delicious! The addition of raspberries adds tartness while the whip cream on top adds a touch of sweetness to this rich dense chocolate cake. A lovely dessert anytime and especially for that sweet Valentine.   

I doubled the recipe and poured the batter on to a lined jelly roll baking pan and baked for a shorter period of time, 20 to 25 minutes. Allowed the sheet of cake to cool completely. Removed it carefully from the pan and on to a clean flat surface, baking paper still attached, then proceeded to cut out 3'' round shapes, until I had about 10 to 12 cake circles. Do not throw out any discarded bits of cake. Save them. Place in a tin and pop into the refrigerator for future use... cake pops!

Due to doubling the recipe, the batter rose significantly therefore I was able to cut thick round circles, which I halved and spread raspberry jam on the bottom half and sandwiched them back together; to form a lovely mini layered chocolate cake. Similar to a Victoria Sponge however chocolate and mini. 

I arranged fresh raspberries on top of each mini cake and prepared some whipping cream with 1 to 2 tablespoons of icing sugar (powdered sugar), and whipped until firm. Placed a dollop on top of the raspberries and then drizzled the cake with chocolate sauce and for  indulgence sake finished with a stick of dark chocolate. You may also use dark chocolate shavings or pieces.

 Chocolate Cake 

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1 1/2 cups unbleached all purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

1 cup caster sugar

1/2 teaspoon kosher salt

1 teaspoon white vinegar

1 teaspoon vanilla extract

5 tablespoons vegetable oil

1 cup water

Preheat oven to 350ºF. Butter and flour a round cake baking tin. Then line the bottom with baking parchment paper. 

In a large bowl combine the flour, cocoa powder, baking soda, sugar and salt. 

Create a well in the centre of the now mixed dry ingredients. 

Add the vinegar, vanilla extract vegetable oil, and water the to well. Blend and mix well.

Bake in the preheated oven for about 25 to 35 minutes or until a cake tester inserted into the centre comes out clean. Allow cake to cool. Icing and decorate, if and as you wish, and serve. 

Notes: the recipe is in it's original format. To double the recipe, like I did, times all measurements by 2. Therefore the measurements would be as follows:

3 cups of unbleached all purpose flour 

6 tablespoons cocoa powder

2 teaspoons baking soda

2 cups caster sugar 

1 teaspoon kosher salt

2 teaspoons white vinegar

2 teaspoons vanilla extract

10 tablespoons vegetable oil

2 cups water

Still bake in 350ºF preheat oven and adjust the baking time according the baking pan you choose to use.  

Hope everyone had a lovely weekend! - JD