Honey & Herb-Infused Imbolc Cake—a rustic, lightly sweetened cake infused with the warmth of honey, the freshness of herbs, and the essence of early spring.
Honey & Herb-Infused Imbolc Cake
A simple, earthy cake celebrating the first stirrings of spring, inspired by the sacred herbs of Brigid.
Gathering Ingredients
For the cake:
- 2 cups all-purpose flour (or a mix of whole wheat and white for a rustic touch)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp fresh rosemary, finely chopped (or 1 ½ tsp dried)
- 1 tbsp dried chamomile flowers (or a chamomile tea bag, contents emptied)
- ½ cup unsalted butter, melted (or olive oil for an earthier taste)
- ¾ cup honey (raw honey preferred for depth of flavour)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup whole milk (or oat milk for a plant-based version)
- ¼ cup Greek yogurt or sour cream (adds moisture)
For the glaze (optional but delightful):
- ¼ cup honey
- 2 tbsp warm water or brewed chamomile tea
- ½ tsp lemon zest
Method
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
Infuse the Herbs
- In a small saucepan, gently heat the milk with the chamomile flowers and rosemary for about 5 minutes—do not boil.
- Let it steep for another 5 minutes, then strain, discarding the herbs. Set aside to cool.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and any remaining chopped rosemary.
Whisk the Wet Ingredients
- In another bowl, whisk together the melted butter (or olive oil), honey, eggs, vanilla, and yogurt.
- Slowly add the infused milk, stirring until combined.
Combine & Bake
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined—do not overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Glaze & Serve
- While the cake is warm, mix the honey, warm water (or chamomile tea), and lemon zest for the glaze.
- Brush it over the cake for a lightly sweet, herbal finish.
Enjoy!
Let the cake cool slightly before slicing. Serve warm with a cup of milk, herbal tea, or mead—a true tribute to Imbolc’s spirit.
Tips & Variations:
- For a nuttier texture, add ¼ cup ground almonds to the flour.
- For a floral touch, replace rosemary with lavender.
- For more depth, use spiced honey (infused with cinnamon or clove).
This cake is simple yet deeply symbolic—a perfect way to honour the changing seasons.
