The impression I get from the little information available on Beltane cake is that it would have been a heavy affair, so I hope we have lightened things up in this recipe while staying true to the spirit of the original.
The Victoria sponge and the carrot cake have both influenced my recipe, with part of the sugar being replaced with honey, and toasted ground oats replacing some of the flour. Elderflower and lemon zest in the cream cheese frosting give a real summery flavour. I don’t think a cup of tea or something sparkling would go amiss served with this cake fit to celebrate the coming of summer.
SERVES 8-10
For the cake
100g oats
100g self-raising flour
1¼ tsp baking powder
½ tsp Maldon sea salt, finely ground
1 tsp ground ginger
200g unsalted butter
100g light muscovado sugar
100g honey
4 large free-range eggs
For the frosting
60g unsalted butter
85g icing sugar
300g cream cheese
50ml elderflower cordial
1 lemon, zest only
To assemble
50g lemon curd
30g oats
15g honey
1 tsp vegetable oil
1. Preheat the oven to 170°C.
2. To make the cake toast the oats in an ovenproof dish until golden brown – this will take about 20–25 minutes. Allow the oats to cool before blitzing to a powder in a food processor. Turn the oven down to 160°C.
3. Mix the oats together with the flour, baking powder, salt and ginger, using a whisk to combine thoroughly. In a separate bowl, beat the butter until light and fluffy and then beat in the sugar and honey. Add the eggs one at time, interspersing with a spoonful of the flour mix to prevent splitting. Fold in the rest of the flour mix.
4. Divide the mix between two greased and floured 20cm sponge tins and bake for approximately 20 minutes, until risen and firm to the touch. Transfer the cakes to a rack and allow to cool for 5 minutes before tipping out to cool completely.
5. For the frosting, beat the butter until soft and fluffy, then gradually add the icing sugar and then the cream cheese. Finish by whisking in the elderflower cordial and lemon zest.
6. To assemble, spread the curd over the top surface of one cake and half the frosting over the other. Sandwich the two halves together and use the remaining frosting to cover the top of the cake. The frosting can be spread on with a palette knife or piped on as desired. Mix the oats, honey and oil in a small ovenproof dish. Turn the oven up to 170°C and toast for 15 minutes, turning frequently until golden and crisp. Allow to cool and sprinkle over the top of the cake.