Some might think these are a lot of Fall flavors going into one cake, and I would say, yes, yes it is, and believe it or not, they all work beautifully together. I also want to start by saying I know many people can get turned off hearing that Star Anise is in this recipe but in the end I decided to make a Star Anise buttercream. I really went back and forth on this idea but if it was infused in the butter with a balance of vanilla, it could work very well together. Honestly, the strangest part of all of this, is that I’m not a licorice person, unless I can get in Europe. So as you can probably imagine Star Anise was never a go-to choice but when you start to really study flavors, it has an incredibly complex floral note and really works in many wonderful dishes. So when I decided on a hazelnut cake for our Samhain Feast, I knew I really wanted to use some squash and some well known fall fruit as the fillings. For the past several years we have been nursing our over 150 year old red delicious apple tree back to health. This year it finally seemed very happy and healthy. I wanted to give thanks to our garden and this wonderful tree by using the apples to make an apple butter. As I gathered apples in our yard, I had a wave of peace through all the madness that life can bring. I took some deep breathes, and took in the smell and absorbed the smoke from neighbors chimneys mixed the with the crisp earthy fall scents. Those moments are so important to take in and to not focus on all the things that are adding bricks to your backpack. I felt very lucky for that moment, these are the type of magical joys you get from picking things from your own garden.
Anyway, The next day Nick cut up the apples and had them simmering for 2 hours, so I decided to take a bath. As you will see more and more in this blog I am a big ritual bath person, as a Taurus it grounds me and soothes my soul. So as I layed there, soaking with rosemary in candlelight, the warming and cozy apple scent surrounded me. I felt like I was looking through some childs eyes, with the excitement of what Fall truly is: the beauty of rest, comfort, rejuvenation and hibernation. I then started thinking about apple rituals used in Pagan and many witch practices and why I decided to use apples as an ingredient for Samhain, which was also called “the Feast of Apples.” It was used in altars along paths, your front door as offerings to ancestors and spirits because the veil has lifted between the two wolds tonight. There are many other ways the ingredients I chose have major influence in Celtic Mythology and paganism. I really recommend taking a read.
Lore, Witchy & Celtic uses for Apples
-Spirit offerings -“bury apples by the front door on Samhain for the wandering spirits, as offerings for the dead as they travel between the worlds. The tradition is an old one and city Pagans may lament their lack of earth next to a front door to carry it on.”
-In Celtic mythology, apples were strongly associated with the Otherworld and immortality.
-Another Celtic practice “involved hanging a small wooden rod from the ceiling at head height, with a lit candle on one end and an apple hanging from the other. The rod was spun round and everyone took turns to try to catch the apple with their teeth. Apples were peeled in one long strip, the peel tossed over the shoulder, and its shape was said to form the first letter of the future spouse’s name.”
-When cut in half, the middle forms a pentagram
-Apple Bobbing Game
-Apple juice symbolizes and encourages self-awareness & wisdom. If you pour the apple juice during a ritual it represents the gift of insight or to help guidance with life decisions.
-Peels in cauldron with other items can bring romance into your home.
-Seeds are for protection spells
-Plant a tree in your yard to bring prosperity
-Burning apple blossom incense can boost your connection to other worlds, helps lift that veil. This can also be all part of the apple as well in rituals
-Apple trees are one of the most sacred trees in Celtic mythology and symbolizes good health and happiness in the future. Since ancient times it has been known as ‘Tree of Love’ and is associated with Aphrodite, goddess of love.
-In Norse legend, the Goddess Idunn is guardian of the apples which she fed to the gods and goddesses so they remain forever young.
-Apple wands were also used in Norse rituals as they symbolise good health, happiness, wisdom and eternal love. Similarly, Celtic mythology often mentions apples as the fruit of the gods that brings a sense of wholeness, healing and connection with nature. The Wild Apple is the original tree from which all varieties have been created. It is a pretty, deciduous tree with an abundance of delicate blossom every spring and dainty apples, which ripen in autumn. The Wild Apple tree will happily grow in any garden and is great for wildlife, especially bees and garden birds.
Lore, Witchy & Celtic uses for Hazelnuts
-Used in altars to guide spirits on Samhain
- Sacred to the Celts, is associated with divine wisdom.
- offerings for spirits
- Make a hazelnut charm for Luck and Protection in the year to come.
-Likened with the number 9. It is the tree for which the 9th month of the Celtic tree calendar is named, represents the magick of the hazelnut.
-The hazelnut is also used in divination. If you would like to find or make a wand around Samhain, try to find a hazel branch. Hazel wood is a traditional wood for making wands and it has strong magickal powers and means all knowing wisdom.
Lore, Witchy & Celtic uses for Spices
-Fall spices are great in many spells, foods and altars. They symbolize protection, fertility, values, growth and friendship.
Lore, Witchy & Celtic uses for Squash
-Used in altars for offerings
-You feast with gourds arounds the bonfire on Samhain, or now in modern days maybe around candlelight or your fireplace.
There is so much more on all these topics. If you have a free moment and feel like researching, take a peak.
What are the health benefits of Apples?
They are high in fiber and water and have vitamin E, A, B1, B2, and B6. Apples also have antioxidants, can lower heart disease, blood pressure and cholesterol. One of the things that apples have are flavonoids. a study showed “flavonoids were linked to a 20% lower risk of stroke, thats also the reason is help prevent heart disease by loweris blood pressure, reducing “bad” LDL oxidation, and acting as antioxidants like I was saying earlier. Apples can also lower your risk of diabetes, “They May Have Prebiotic Effects and Promote Good Gut Bacteria and they May Help Prevent Cancer. Believe it or not there is even more, Apples can even help with Asthma and bone healthy, How crazy is that!
What are the health benefits of Hazelnuts?
Hazelnuts are filled with protein, antioxidants and good fats. May be good for your heart and is linked with lower percentages of cancer. It can also reduce inflammation and may help blood sugar levels. Plus they are so good!
What are the benefits of Kabocha Squash?
Vitamins and Minerals Kabocha squash is an excellent source of vitamin A and good source of vitamin C. It provides some B vitamins, some iron, potassium, calcium and magnesium. The vitamins and minerals in a kabocha squash have some really great health benefits like. It can Lowers Cancer Risk and may help prevent some cancers, when it is consumed through food and not as a supplement. Vitamin A Supports Eye Health Your body needs vitamin A for normal visions its really great to eat food that can help eye health. Its also my favorite squash and is rich in flavor
So back to this cake, real talk, if you haven’t tried a Kabocha Squash, please go out and get one. I have eaten many types of squashes in my life, this one is my favorite. Its so rich, creamy and sweet, perfect for a mousse in a cake. I decided to use maple syrup to sweeten the mousse and it brought me back to two things I love and miss, living in Canada and a good friend in LA who lives for her maple candy. I love having memories through smells that brings me to thinking about the marvelous experiences and people in my life. That is honestly one of the reasons I bake, it takes me to those sensory experiences I crave and helps me as a creative. So when everything was done I layered the cake with all the staggering autumn flavors and decorated with two different buttercream colors, one having edible charcoal in it, to represent the ashes of bonfires. In Samhain bonfires are the main attraction, the glow that the path is guiding you towards, to party the night away. It’s where the celebration combines both the spirits and you, while you eat, drink and honor. We talk about this more in our main Samhain Feast Post. My cake design plan was to give it a moody, ombre, painterly look. Side note-I’m not a pretty baker so these things can be challenging. I had also decided to buy wavy candles to represent curly branches stacked like wood for the fire in the center of the cake. Lighting the wicks at the top would hopefully look like a bonfire blazing. The last step was to make sure I put organic marigold on top of the cake surrounding the candles to add that earthy drama, plus the color is perfect. Marigolds are wonderful edible fall flowers used many times in our Samhain feast, plus they have such an exquisite scent. I used to be very neutral about these flowers until I really read what they have to offer, which is a variety of things. When the cake was done and I finally got to try it, I will never forget taking that first bite of cake. It was like taking everything fall has to offer and putting it on your tastebuds.
I hope you try this cake out and have all the cozy feels and remember, bake with the intention that nature is love and love is food.
Happy Samhain and Blue full moon!
Cheers!
-Drew Johanna Night
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Bonfire Hazelnut Cake w/ Kabocha Mousse, Apple Butter & Anise Buttercream
Ingredients
Hazelnut Cake:
- 1 ¾ Cup (210g) all purpose flour
- ½ Cup (47g) hazelnut flour
- ¾ Cup 345 g granulated sugar
- ½ tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp nutmeg
- 2 tsp baking powder
- ¾ tsp to 1 tsp salt (depending on the salt to sweet ratio you like)
- ¾ cups of unsalted butter, softened
- 3 large eggs (room temperature)
- 1 ½ tsp vanilla or pod
- 1 cup whole milk (room temperature)
Apple Butter:
- 6lbs whole apples, large dice
- 3 Cups apple cider
- 1 Cup raw sugar
- 1 cinnamon stick
- 1 Tbsp dark rum
- 1 spent vanilla pod or 1tsp vanilla extract
- 1 bunch sage
- 1 tsp apple cider vinegar
Kabocha Squash Mousse:
- 1 medium kobacha squash, quartered and seeded
- 1 Tbsp hazelnut oil
- 3/4 Cup superfine sugar, divided
- 2 Tbsp maple syrup
- 1 Cup heavy cream
- 3 large egg whites
- 1 envelope unflavored gelatin
Star Anise Vanilla Buttercream:
- 2 ½ cups unsalted butter (5 sticks), softened
- 2 Tbsp Ghee
- 10 star anise pods or ½ –¾ tsp of anise extract
- 2–4 cups powdered sugar (to taste)
- Seeds from 2 whole vanilla beans or 2 Tbsp vanilla extract
- 4–6 Tbsp whole milk
- ½ tsp edible charcoal powder (optional)
Instructions
For the Hazelnut Cake:
- Preheat oven to 350F
- Grease and dust three 6” cake pans with flour and line with parchment.
- In a medium bowl, whisk together the Flour, Hazelnut Flour, Baking Powder, Salt, Clove, Cinnamon and Nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the Sugar and softened Butter on medium-high until butter is pale and fluffy, around 3 minutes.
- Turn down mixer to medium-low and add eggs one at a time, then add vanilla until everything is mixed together. Scrape the bottom and sides with a rubber spatula.
- Add the flour mixture and then milk in intervals, starting and ending with flour mixture. It should be in 3 increments, (flour, milk, flour, milk, flour), each time scraping down the bottom and sides so the batter is well mixed.
- Quickly switch the mixer on medium-high for 5-10 second just to get the batter well mixed, light and fluffy
- Pour batter evenly into the 3 prepared 6” cake pans and transfer to the middle rack of your oven.
- Bake for 30-35 minutes. Until your internal thermometer reads 210F or a toothpick comes out clean.
- Transfer cakes to cooling rack for 15 minutes, then remove cakes from pans and leave on cooling rack for them to cool entirely, 15-20 minutes more.
- Then either prep the rest of the cake or wrap them tightly until you assemble the cake.
For the Apple Butter:
- Boil apple cider in a large stockpot over high heat. Add Apples, Sugar, Cinnamon Stick, Rum and Vanilla Pod. Lower heat to maintain a simmer and cook until reduced and apples are very soft, around an hour.
- Discard cinnamon stick and contents through a food mill.
- Preheat oven to 350F. Transfer pureed apples to a rimmed baking sheet and nestle in sage. Bake, stirring every half hour, until reduced and deeply caramelized, around 2 hours. Remove sage and add vinegar and mix to combine.
For the Kabocha Squash Mousse:
- Preheat oven to 350F. Place Kobacha on rimmed baking sheet. Brush with Hazelnut Oil and roast until very soft, 1 hour. Let cool and scoop out the flesh.
- In a food processor, combine 3 cups kabocha, 1/4 Cup Superfine Sugar, and Maple Syrup. Blend until pureed. Pass puree through a tamis or food mill.
- Add 2 Tbsp cold water to a small bowl or ramekin. Sprinkle Gelatin slowly over the water and let stand a few minutes until softened. Microwave for 10 seconds and add to squash puree. Pulse to combine and transfer puree into a large wide bowl.
- Add Cream to the stand mixer bowl fitted with the whisk attachment and whip on medium speed until medium peaks are formed. Mix ⅓ of the whip cream into the squash puree to temper it, then gently fold in the rest with a spatula in 2 additions, turning the outer edge in a circular motion to maintain aeration, taking care not to over-mix and deflate the mousse.
- Add Egg Whites to the bowl of a stand mixer fitted with the whisk attachment. Beat until large bubbles form. Add remaining ½ Cup Sugar and beat on medium-high until you have medium peaks. Fold into the mousse mixture in 2-3 additions. Transfer mousse to refrigerator for 15-30 minutes to set.
For the Star Anise Vanilla Buttercream:
- If using star anise, melt Ghee in a small saucepan over medium-low heat. Break up Star Anise blades and roughly grind with a mortar and pestle. Add star anise to pan and bloom until very aromatic, 1-2 minutes, adjusting the temperature as needed so as not to burn the spice. Remove from heat and strain into a heat-proof mixing bowl. Add softened butter to the bowl and mix thoroughly.
- If you are using charcoal powder for decoration, divide the butter in half and split these next steps in half for each buttercream, using the charcoal in the second portion.
- In a stand mixer fitted with the paddle attachment, cream the star anise infused butter on medium speed until it’s pale and fluffy.
- On medium-low, add vanilla bean and Anise Extract (if using), Charcoal Powder (if using) and Powdered Sugar to taste until you are satisfied with the level of sweetness. Add enough milk to make your buttercream smooth but not too loose.
- Once your buttercream looks sturdy but creamy and smooth, transfer buttercream(s) to piping bag(s) for decorating.
Cake Assembly:
Evenly cut off the risen tops of each cake to create a flat surface. Between each layer of cake, pipe an outer circle of buttercream for structure. Inside the circle, spread very thin even layer of apple butter, then pipe your squash mousse on top of that. Make sure your mousse is no taller than the inner circle of your buttercream, or it may squish out. Repeat this step until you reach the last layer. The best trick is to use the flat bottom end of your cake (not the cut side) for the top and bottom ends of your layered cake. This makes it easier to decorate. Pipe buttercreams in upper and lower sections and blend to create an ombre effect.
Now go have some fun decorating this fun Fall cake. Much love!
- Category: Dessert
- Method: Baking
