Chamomile and Honey cake for Imbolc

For those who don't know, Imbolc is a pagan celebration between the 1st and 2nd of February. No, it does not involve sacrificing any living thing. It is just an appreciation of life that is beginning to bloom. It's a time when mother nature is getting ready to bring life back to the earth. A time when the first offspring start to be born and the flowers that pave the way for spring begin to open. The goddess associated with this sabbat is Brigit, the goddess of fire, patroness of birth, craftsmanship, and poetry. As well as colors and herbs there are also recipes linked to the celebration, and this is where this post comes in.

For those who celebrate this sabbat or those who are fans of tea cakes, or food in general, I bring you a chamomile and honey cake recipe, both elements associated with Imbolc. For those who are vegan, this cake is not the best option since this recipe takes milk (one of the main symbols of Imbolc), honey, eggs, and butter. I'm not vegan but I try my best to minimize my part when it comes to the use of animal products. I don't feel bad about making this recipe for the fact that all the animal products I used were from a local farmer with a small vegetable garden nearby and both honey and eggs were sustainably produced. That said, let's get to the recipe!

Chamomile and Honey Cake Recipe

You will need:

• 115g of soft butter;

• 100g of sugar;

• 2 eggs;

• 120ml of milk of choice (i used oat milk);

• 4 bags of chamomile tea (minced);

• 1/3 cup of honey;

• 190g of flour;

• 1 tsp of baking powder;

• 1 tsp of vanilla extract;

• 1/2 tsp of salt;

Preparation:

1. Preheat the oven to 180 degrees;

2. In a small pot heat the milk, honey and chamomile together (do not boil). Set aside;

3. In a bowl whisk together the softened butter with sugar until it looks uniform;

4. In that same bowl, add the eggs and stir them together until it creates a creamy consistency;

5. Alternatively, add the chamomile mixture and the flour to the bowl and mix it well;

6. Add the baking powder, salt and vanilla extract;

7. After everything is well combined, pour the batter into a buttered and floured cake pan. Bake for 30 minutes or until a wooden toothpick comes out dry.

8. Enjoy this delicious cake with tea or coffee!

The final result:

Tips:

• The cake is more intense and tasty if you use loose chamomile instead of teabags.

• The type of honey that is used also affects the taste of the cake. I usually use flower honey which is lighter and softer. My favorite is lavender or orange blossom honey. If you prefer you can use a darker honey for a more intense taste.

• I usually set my oven with the fan on to distribute the heat more evenly. Depending on the oven that is used, I advise checking the cake after 20 minutes.