A Cake For Other Realms With Rowan And Raven Skulls

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Certain plants and animals act as symbols of the in-between, guides to the unknown. Two of the most powerful and prevalent are rowan and ravens. 

The intensely-bright red-orange clusters of Rowan berries hanging on their drooping branches look somehow both tempting and toxic. Indeed, they are both; raw rowan berries are poisonous and can cause severe digestive discomfort and other unpleasant effects due to a precursor of cyanide that the berries contain, but luckily this effect is easily destroyed with the application of heat. A little cooking makes these slightly tart and bitter berries completely palatable and even delicious! (That is, if you can snag them before the birds do… ripe rowan berries disappear fast!) Ripe rowan berries should be bright red and feel slightly soft. Look for rowan trees (also known as mountain ash) at edges and thresholds. Like elders, they prefer to grow between forest and meadow or flat land and mountain. Their love of “spaces between” will give you one hint to the rich folklores that accompany these ethereal plants. 

Indeed, the unique flavor and shocking color of the berries aren’t the only fascinating things about the rowan tree. Rowan is perhaps the most well-known protection against malevolent fairies or witchcraft, with various cultures hanging clusters of the bright berries over their doorways or outside their bedrooms to keep them safe from harm. In the Scottish highlands, families have been planting rowan trees outside their homes for centuries to keep them safe from the particularly fearsome fae that are said to inhabit their landscape.

Folklore also tells of Rowan’s use as an enhancement of second sight or inspiration. Legends tell of it being used to see through the veil to the “other side,” or to give visions of other worlds or spirits. At this time of year when many believe the veil between the living and the spirits to be at its thinnest, rowan is sometimes used in ceremonies or spells to glimpse through even more. Some stories say that you can witness faery or spirit processions safely if you are holding a rowan branch; others say that the rowan itself is what allows these visions to take place. It has played these dual roles of a clairvoyant aid and protective talisman for centuries, guiding the curious safely between realms and then returning them safely home. 

Similarly, birds — especially clever crows and ravens — have long been believed to be able to pass in and out of fairy land undetected. Some even believe that many birds are actually fairies in disguise. The corvid family have also been associated with death and transitions, with some believing that a crow or raven coming to visit may foreshadow a death in the family. (Unfortunately, these superstitions have been quite harmful to our society’s perception of these incredibly clever birds.) In addition, the archetype of these birds is that of the trickster. Ravens, especially, are characters that crop up in tales from Pacific Northwest Native American stories to stories originating in Celtic or Norse mythology. Like rowan, ravens are seen as neither good nor evil, but rather as something in the middle, both hindering and helping the humans in their stories… and, most notably, aiding their passage from one world to another. 

So, as the spirit world becomes more restless or the land of the fae more palpable and vibrant, the curious among us may turn towards these mysterious symbols, bridges between worlds or states of being. Whether or not you believe the stories and superstitions that both rowan and ravens have carried for centuries, there’s something decidedly magical about honoring both through this gorgeous edible creation. This warming cake spiced with plenty of ginger glistens with a sea of caramel-coated rowan berries. Edible marzipan raven skulls give it an air of mystique, and are much easier to make than they appear to be. This cake would be the perfect addition to a party or gathering, or can be completed as part of your personal seasonal rituals or ceremonies.

With every slice, this delicious autumn cake carries with it the symbolism and mysticism of two of the most powerful symbols of journeys between worlds: rowan berries and raven skulls. 

Disclaimer: 

Some Rowan berries are horribly bitter. It seems to vary a lot from tree-to-tree as well as species-to-species. It’s been my experience that the big plump Rowans growing near the coast are more pleasantly tart, while the mountain berries are often too bitter to eat, no matter what you do with them. Never eat raw Rowan berries, but you can take them home and cook them in a simple syrup and sample them. If they’re mostly tart with a slight (but not unpleasant) bitterness, they’re suitable for recipes like this one. If they’re face-cringingly bitter, leave them for the birds and substitute cranberries instead! 

Rowan Berry Ginger Cake 

This rich, moist cake is super flavorful thanks to the addition of both fresh and dried ginger. The sharpness of the spices works great with the tartness of rowan or cranberries and the presentation of all those glistening berries in a caramel syrup is stunning! 

Ingredients: 

2 1/2 c. rowan berries preserved in syrup, strained (recipe below)

1 c. brown sugar

1/2 c. butter

1 1/2 c. flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground ginger

1/2 c. softened butter

1 c. brown sugar

3 large eggs at room temperature

3/4 c. honey

1 c. sour cream

1 thumb-sized piece fresh ginger root, grated

Directions:

1. Preheat oven to 300F. Line a 9” cake pan with parchment paper and then grease that and the sides of the pan. 

2. Melt the butter and brown sugar together, stirring well until the sugar has dissolved. Pour into the bottom of your cake pan, then arrange the rowan berries in a tightly-packedlayer on top. Make sure to gently but firmly pack them down to create a dense layer. 

3. Sift the flour, powdered ginger, baking soda, and salt into a medium-sized bowl. 

4. In a large bowl, cream the butter and brown sugar until light and fluffy. Slowly add the eggs one at a time, beating well after each addition. 

5. Add the honey, sour cream, and grated ginger and beat for a few more minutes until everything is well mixed. 

6. Add half of the dry mixture and fold it in until there are no streaks remaining. Repeat with the other half. Pour the batter into the prepared tin very carefully so as not to disturb the rowan berries. Bake for 70-80 minutes, until the cake is cooked. cool in the tin for 5 minutes before turning out onto a serving plate and decorating with marzipan raven skulls (below.)

Preserved Rowan Berries: 

These berries are perfect in the cake recipe above, but can also be eaten on their own! Just be sure to test the berries from your local tree for palatability before picking and preserving a whole bunch, since some rowan berries are just too bitter to be eaten. 

Ingredients: 

3 c. sugar

2 c. water

4 c. fresh rowan berries

Directions:

1. Clean and sterilize one quart canning jar or several smaller jars. 

2. Pluck the rowan berries from their stems and rinse under cold water. Gently pack the rowan berries into the sterilized jars.

3. In a small saucepan, mix the sugar with the water and bring to a simmer. Stir to dissolve the sugar and cook for a couple of minutes. Meanwhile, bring a large pot of water to boil.

4. Pour the hot sugar syrup over the rowan berries and top with a new lid. Screw on gently. 

5. Immediately and carefully place the jar upright in the boiling water (it should cover the jar’s top by at least 1”) Boil for 15 minutes, then remove and let cool. As it cools, you should hear a slight “ping” as the jar seals. When fully cooled, there shouldn’t be any give on the lid of the jar. 

6. Use immediately or store on a shelf for up to two years.

Marzipan Raven Skulls: 

These look really impressive, and are much easier to make than they appear to be. Just follow these step-by-step instructions to create your own stunning versions! Marzipan is a little delicate and may take some practice to work with; try starting out with polymer clay first to get the hang of it. (Plus polymer clay skulls can be used to create unique and fascinating jewelry or decorations!) When using the marzipan, use a gentle touch and be careful not to press the skulls into a flat surface too hard as you work them. It also helps to plan a couple of days in advance to give the skulls a chance to dry and harden before you paint them. 

Supplies: 

marzipan

almond extract

matcha tea powder

cocoa powder

black cocoa powder, optional

sculpting tools: rounded end of a spoon, toothpicks, etc. 

clean paintbrush

Directions: 

1. Follow the steps on how to shape a skull out of clay or marzipan here

2. Try making a variety of shapes and sizes to decorate your cake. These also make a lovely gift on their own, boxed up in a creepy treats box! 

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