In 2023 Ramadan and Spring Equinox will come along side by side. The Spring Equinox is usually on either March 19th, 20th, or 21st. This year it falls on Monday, March 20, 2023. The day and night will be equal in lenghth on this day, beckoning a time of renewal and growth. As it is a time of cleansing and revitalization, it’s beautiful conjunction with Ramadan, which is a period of fasting and reflection for Muslims. In 2023 Ramadan starts on Wednesday, March 22 nd and sunset. Ramaddan is a holly month in the Islamic calendar as it is believed to be the month when the Quran was revealed to the Prophet Muhammad.
Both Ramadan and the Spring Equinox are astronomical events, which align the spirituality of the two events as they arive alongside. The Spring Equinox will be a wonderful invitation and symbolism to begin the preparation process for Ramadan. You can clean your home and decorate it with the arrival of the Spring Equinox, thus becoming prepared for the month long devotion, to fast, prayer, charity, and of course each evening of feasting to break fast with Iftar.
To clebrate the juxtapose of the Spring Equinox and Ramadan in 2023, I’m sharing a lovely lemon potpourri recipe for spring and complementing it with a lemon icing cake that is freshing to eat during Ramadan. As you can tell, lemon is the foundation of these recipes because it is so fresh, invograting, and symbolizes light. This Lemon Potpourrii recipe is for a simmer pot that will make your home smell like spring. And as you bake your cake, it will infuse your home with warmth and freshness inviting Ramadan. This lemon cake recipe is unique with Middle Eastern Flair, using all spice an pistachios to usher in nurturance between your fasting. Eat it for breakfast or in the evening after your fast.
Lemon Potpourii
Ingredients
3 Cups water
1 Cup fresh mint
1 Lemon sliced
Method
Place all the ingredients in a small pot and stir to combine. Put on your stove-top over low heat and let it simmer for 2 hours at a time. Fill with more water as needed. Keep refrigerated and repeat with added water if desired.
Pistachio Lemon Cake with Lemon Glaze
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground allspice
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup shelled pistachios, chopped
For the lemon icing:
- 1 cup powdered sugar
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp milk
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, allspice, and salt.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
- Add the yogurt, lemon zest, and lemon juice to the butter mixture, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula.
- Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing it.
- To make the lemon icing, whisk together the powdered sugar, lemon juice, and milk until smooth.
- Once the cake has cooled, drizzle the lemon icing over the top of the cake.
- Decorate the top of the cake with additional chopped pistachios and serve.
Enjoy your delicious and aromatic allspice, brown sugar, lemon, and pistachio Ramadan cake!