I make this oatcake each year for Imbolc. I hope it brings you great joy.
Think of it as the Irish equivalent of cornbread. Think of it as the sacred bread of a goddess-saint. Think of it as breakfast. Think of it as dessert. Think of it on your countertop, steaming defiantly in the face of winter.
Feast for St. Brigidt’s
- 1 1/2 cups buttermilk
- 1/2 cup Irish steel-cut oats (McCann’s is straight from County Kildare!)
- 1/2 cup oat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon celtic sea salt
- 2/3 cup sugar
- 2 tablespoons honey or golden syrup (I like Lyle’s)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon Irish whiskey (for Brighid!)
- 1 large egg
- Baker’s Joy or butter
Combine buttermilk and oats; cover and refrigerate 8 hours. I try to do this two days in advance.
Dedicate this time to reflection.
Preheat oven to 375° F.
Lightly spoon flours into a dry measuring cup; level with a blade.
Combine flours, baking powder, baking soda, and salt, stirring with a whisk.
Place sugar, honey/syrup and oil in a large bowl; add vanilla, Jameson’s and egg; mix until well blended. Stir in oat mixture; stir until well blended. Add flour mixture, beating just until moist.
Scrape batter into a deep baking pan coated with butter. Dedicate this cake to Brighid in your own way.
Bake at 375° F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
Set aside a slice as offering.
Dust with confectioners sugar, if you like. Devour with local honey/Lyle’s syrup and Irish-style butter.
Note: steel cut oats can spoil on your shelf, resulting in odd, bitter eats. If your oats have turned sour/bitter, treat yourself to a new box.