Summer Retreat Day 3: Solstice Baking
An exclusive recipe from my new book, just for you!
Hello,
And a big welcome to day three of our Summer Solstice Retreat. In case you missed day one or day two you can find them here.
Today I’m sharing an extract from my new book The Solstice Yearbook, just for you!
It’s a recipe for Midsummer Strawberry Cake from the Summer Solstice chapter.
I wrote and tested this recipe in the depths of Winter, just after the Winter Solstice in fact, so it feels nice to finally be sharing it with you on the Summer Solstice when it can be enjoyed in all its strawberry, seasonal goodness!
p.s. Please note, the photos in this post are not from my book and the copyright belongs to the owners via Unsplash, as credited.
MIDSUMMER STRAWBERRY CAKE
(extract taken from The Solstice Yearbook, A year of rituals, festivals and ancient magic for modern life, on sale 2nd September)
Fresh strawberries are at their peak in June, and as such, they have become synonymous with the Summer Solstice.
In Scandinavian countries it’s traditional to make a strawberry Midsummer cake to serve at solstice celebrations. This is a simple vanilla sponge cake layered up with fresh cream and topped with plenty of fresh strawberries, and it often takes centre stage in any outdoor celebrations.
This is my version of a Midsummer cake, but you can adapt the recipe by decorating it any way you like. You could add strawberries to the filling instead of jam or you could add an extra layer of cream to the top.
You could even add a sprinkling of seasonal edible herbs to decorate. The only non-negotiables are the cream and strawberries. It must contain these to be a traditional Midsummer cake!
INGREDIENTS
•175g (6oz) caster (superfine) sugar
•175g (6oz) butter
•3 eggs
•5 drops vanilla essence
•1½ tsp baking powder
175g (6oz) self-raising flour
FOR THE FILLING AND TOPPING
• Strawberry jam
•200ml (7fl oz) whipping cream
•Fresh strawberries, sliced
•Edible herbs or flowers for decorating (I use fresh strawberry mint and borage flowers)
METHOD
1. Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Line two 20cm (8in) circular baking tins with baking (parchment) paper.
2. Combine the sugar, butter, eggs, vanilla essence, and baking powder in a bowl. Sift in the flour and mix well using a hand mixer or in a stand mixer until you get a smooth-textured batter.
3. Pour the batter into your lined cake tins.
4. Place in the centre of the oven and bake for 20 minutes or until they just start to turn a golden colour on top.
5. To test if your sponges are done, gently press the top of each cake – if it springs back up, it’s done. If an indent remains, then cook for a few more minutes and test again.
6. Turn the cakes out onto a wire rack and allow to cool.
7. Once cool, cover one of the sponges with a thin layer of strawberry jam.
8. Whisk your whipping cream with a hand mixer or in a stand mixer until it creates firm peaks (this is when it stands up in peaks without falling over).
9. Smooth a generous layer of whipped cream on top of the jam, then carefully place the second layer of sponge on top.
10. Top your cake with another layer of whipped cream and cover with sliced fresh strawberries and edible herbs or flowers. Serve immediately.
Ok, that’s all for now.
I’ll see you tomorrow for day four of our retreat where we’ll be dipping into some herb magic with a Midsummer Night’s Dream Ritual.
Until then!
Vicky xx
Yum! 🥭💕🙏
Lovely simple recipe. Will have to try it. Thanks 🍓