Imbolc is the half way point between Winter Solstice and Spring Equinox. It is the gentle turning on the way towards spring. We can see it all around with the first spring bulbs beginning to push through the earth and a scattering of snowdrops beneath our feet.
This time of year is celebrated on 1st February as the pagan festival of Imbolc, the Garlic St Brigid’s Day and the Christian celebration of Candlemas Eve. I’ve decided to bake a delicious St Brigid’s cake this year using buttermilk and blackberries. (Last year was a lemon, rosemary and poppyseed loaf). St Brigid was known for her miracles to ensure bountiful milk supply during the coming year and February is traditionally the beginning of the milking season. Eggs and dairy foods were consumed on St Brigid’s day offerings were made to St Brigid to ensure a bountiful supply in the coming year.
Blackberries were sacred to Goddess Brigid and today are often included in modern Imbolc feasts to attract Brigid’s blessings of good fortune and healing. So although they are not in season at the moment, you can find them in the fozen section of most supermarkets. I chose mine out of a frozen smoothie mix bag!
According to the old traditions of food magic, making this Blackberry Buttermilk Cake on St Brigid’s holy night will strengthen the powers of the sun, nourish the fertility of the earth and enhance abundance, prosperity, healing, vibrancy and good health for all.
If you want to know more about Imbolc and some lovely rituals and a relaxing yoga nidra see my Wild Wisdom Journal blog.
Recipe
This recipe is based on Nigella Lawson’s easy birthday Buttermilk cake. I baked it in a bundt tin, but you could yest as easily bake it in a round, square or loaf. Just bake for a bit longer.
Ingredients
- 125g softened butter
- 3 large free range eggs
- Zest and juice 1 lemon
- 250g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp salt
- 200ml buttermilk (I added 1tsp lemon juice to whole milk ald let it sit for 10 minutes)
- 100g blackberries (fresh or frozen)
- 3 tbsp icing sugar
Method
- Preheat the oven to 175 Gas 4 and grease a bundt tin well
- Cream together the butter and sugar, adding the lemon zest only. Slowly beat in the eggs one at a time, adding a little of the flour if the mixture starts to curdle.
- Add half the flour and beat, then half the buttermilk. Alternate flour then buttermilk again until. Mix to a smooth batter.
- Pour into the prepared tin and dot evenly with blackberries. It’s perfectly fine if these are still frozen.
- Bake in the oven for approx 35-40 minutes until golden brown and we’ll risen.
- Allow to cool in the tin and then turn out. When cold, drizzle with icing sugar mixed with lemon juice.
Liz Berwick: Feeding the soul 