This year, the first year of my new life as a self-employed food addict, I discovered Winter and Spring as new seasons, I admired them with curiosity as they unfolded their chilly and bright days in front of my eyes, I learned new rhythms and I made them mine. With Summer is different, it’s a season I know, I used to live every second of it at home as a child, during the long school summer holidays. It’s reassuring to see how it all happens again this year in the same way as when I finally tucked away all my books and pulled out my bicycle and my striped shorts.
After years, I recognized the smell of early morning, when the birds still sing happily before the cicadas take their place. I rediscovered the habit of closing doors and shutters as soon as it too hot outside, to reopen them in the evening, at the first hint of a breeze.
Yes, I am a lucky girl, even during the most sultry summer here you can enjoy a light breath of wind in the evening. It brings the sea smell, or at least, I always smelled the sea with my imagination. Yesterday, I felt the balsamic note of the sea again, when in the still silence of the night I watered the orchard and the garden.
I was a child again. I was watering the flowers against the wind to enjoy the cool tiny drops of water that the evening breeze will vaporize back on you… this is one of the best memories of the past summers, as beautiful as the afternoons spent in my Grandma’s big bed devouring books about other worlds, other times, other adventures.
Despite the heat, which suddenly broke out, I feel bursting of energy, ideas and projects, just as a small child. I am already simmering at the idea of afternoons spent canning and filling up jars and bottles to face the next autumn and winter, I feel the time is ripe, just like the wheat, now shining in the evening of a lunar glow.
We celebrate Midsummer, the Summer Solstice, we celebrated fertility, abundance, success. It’s the time to seize the opportunity and enjoy the moment, now that the days are endless and that the light steals precious hours to the night. This is the season of the massive old oak, warm colours, lavender, chamomile, rosemary and sage. In the Celtic rites they consumed fresh fruits and vegetables, ale, mead and fruit juices.
Today’s ritual mead and peach cake celebrates Midsummer, the days of light, abundance and harvest, and was inspired by the Celtic legends that have always fascinated me since the first fantasy books I’ve read, many summers ago, in that fresh bed in my grandmother’s house during one of that long summer afternoons of my childhood. It’s a cake that would suit woods and forests, fairies and leprechauns, it’s crammed of fresh fruit, ripe peaches, lit by a drop of mead.
Enjoy this beautiful summer, my friends!
As you can see from the ingredients, it is a cake that apparently is not very sweet, it has only 110 grams of acacia honey. If you prefer, you can increase the amount of honey adding up to 60 g, but if you use very ripe peaches I’d rather keep low the amount of honey, to appreciate the sweetness and juiciness of the fruit.
Mead, perhaps the world’s oldest fermented beverage, is made from honey and was known as the drink of the gods. You can replace it with sweet wine, vinsanto or even a splash of orange juice, but in this ritual cake mead earns its place of honor!
Serve a slice of cake with a cool fruit juice (peach, apricot or pear). Add some ice and a splash of mead for the grown-ups!
- 200 g butter room temperature
- 110 g acacia honey
- 3 eggs room temperature
- 1/2 coffee cup of mead
- 200 g spelt flour
- 10 g baking powder
- 2 ripe peaches peeled and diced
- 4 ripe peaches peeled and cut in a half or wedges
- 20 g butter
- 4 tablespoons sugar
- Seeds of 1/2 vanilla bean
- 1 tablespoon mead
- a few tablespoons sliced almonds
Beat the room temperature butter with the acacia honey. When they become as soft as a smooth cream, add the eggs, one at a time, waiting until the first has been fully incorporated before moving to the next.
Pour in the mead and stir with a spatula to mix evenly.
Sift the flour with the baking powder and gently fold it into the batter.
At the end, add the diced peaches and place the dough in the refrigerator, covered with plastic wrap, for at least two hours. This will prevent the fruit from collapsing to the bottom of the cake, it works with every kind of fruit.
After two hours, preheat oven to 180°C and line with a disc of parchment paper the bottom of a 24 cm round non-stick mould.
Peel the remaining four peaches, cut them in a half and place them in a pan with sugar, butter, vanilla seeds and mead. Let them cook on medium flame until the sugar turns into a thick golden caramel.
Arrange the peaches on the bottom of the mould, cut-side down.
Spoon the batter over the peaches, spread it evenly with a spatula and cook in the preheated oven for about 25 minutes, until golden brown and firm.
Remove the cake from the oven and immediately invert the cake out of the mould onto a serving dish, then sprinkle with sliced almonds.
Let it cool before serving.
Do you have more ripe peaches? Here some ideas to use them!