Summer Solstice/Litha

Good Morning! I hope your day is as beautiful as mine is here in Northern California. What a great way to swing into the Summer Solstice season.

How are you celebrating? Will you be joining a ritual? I have two, one this afternoon and one tomorrow. Today’s will be at the @sagedapp (this is a great community that has an incredible free offering) and tomorrow will be with my Sacred Mists community. Both are going to be fantastic. Different in many ways, and yet both fulfilling. I am excited to be starting with Summer Solstice as my renewal season.

I will be doing a little cooking, so I thought I would share one of my favorite recipes for Litha with you.

Lavender Honey Cakelettes: (from Kitchen Heals Soul)

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

Ingredients:

Cakelette Batter:

205 grams all-purpose flour 1tsp baking powder 1 tsp fine kosher salt 114 grams granulated sugar 120 mL lavender honey 2 large eggs (room temperature) 120 mL skim milk (fat free)

Honey Glaze:

30 grams icing sugar (powder sugar) 2 tbsp skim milk (fat free) or more if to reach desired consistency 1 tbsp lavender honey

Instructions:

1. Preheat the oven to 350 degrees F. Prepare the cakelette pan (a small muffin tin or a donut pan or any small decorative pan for baking) by generously greasing and flouring. Set it aside for later. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set Aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and honey until it is light and fluffy. 4. Add the eggs, one at a time, mixing in between each addition, and scraping dow the sides of the bowl as necessary. 5. Add one-third the flour, then half the milk, another third of the flour, then the rest of the milk, and the rest of the flour, mixing in between each addition, and scraping down the sides of the bowl as necessary. Mix the batter until all the ingredients are combined. 6. Drop the batter into the cakelette pan, filling them about 2/3 (two-thirds) full. 7. Bake for about 15-17 minutes, until a cake tester comes out clean. Start checking as of 12 minutes. You might want to rotate your pan after 10 minutes to ensure your cakes brown evenly. 8. While the cakelette s are baking, prepare the glaze by whisking together all the ingredients in a small bowl. Set aside for later. 9. Remove the cakelette pan from the oven and set it aside for just 2 minutes on a wire rack. Then, loosen the cakelettes. To unmold them invert the pan over another wire rack that is set on parchment. 10. When the cakes are still hot, brush them with the glaze. One batch of glaze is just enough to glaze all 32 cakelettes. 11. Let the cakelettes cool completely before serving them.

I hope you enjoy this recipe. I found it years ago at Kitchen Heals Soul and I have made it for years. Let me know if you try! Blessed Litha.

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