The whole of spring is dedicated to local produce across the world, where people use fresh green shoots to flowers to make unique desserts, not found or made in any other season. Most of East Asia, Europe, and a smattering of other countries have this ritual of using fresh blossoms, shoots, and local produce and crafting fine desserts with them.
Typically one talks about the United Kingdom when it comes to these dull reddish shoots of sour Rhubarb used to make pies, both the sweet and savory kind, but other European countries such as Estonia also bake pies when rhubarbs grow in abundance in springtime. Siberian and East Asian countries also grow this vegetable loved for its deep pink color that is used to make dessert fillings bases and more. As for the UK, it grows plentiful in West Yorkshire which is harvested by the farmers and reaches local bakers across the nation to turn into fragrant pies and more sumptuous desserts.
Cherry trees bloom across Japan from mid-March through early May, attracting tourists and locals to bask in their fragrant blossoms. Sakura mochi is one of the unique desserts made during this time, with these blossoms and sticky rice eaten during Girl's Day in March, which combines pink rice cake and red bean paste inside a pickled cherry blossom leaf. You will not find this special mochi, being made anytime else but spring. The ritual is to eat them alongside green tea while viewing cherry blossoms.
Who doesn't know about carrot cake, which is a staple for Easter and springtime festivities? Back in the day when sugar was a dear item, bakers needed something to sweeten their cake, thus carrot cake was born, because carrots were grown everywhere, and it was sweet and cheap to use. It started out as a pudding being eaten in the Medieval era first, then, as oven became more mainstream, while sugar was still costly, carrot cakes started being made, especially during spring, and as mass migration happened, to the US, they readily adopted carrot cakes and tied it with Easter celebrations which take place in spring.
Also known as wormwood fruit cakes, these cakes use a special ingredient that only grows in spring in China and nearby areas. In China, they are called Qingtuan, which is one of the most unique desserts in China, as a springtime treat, that appears in early April, made and eaten especially for the Qingming Festival. Families honor ancestors by visiting and tidying graves while strengthening familial connections. Older generations participate earnestly, demonstrating respect for tradition to younger family members. These green rice dumplings have a potent taste with a deep green color and contain a black sesame seed filling. Wormwood leaves contribute a faint bitterness to the sweet pastry. Certain shops decorate the cakes with seasonal motifs or writing.
Contrary to its moniker, Zuppa Inglese literally means “English soup” which is akin to the English trifle only this one is an Italian layered dessert. It’s made with pastry cream and sponge cake, generously soaked in Alchermes liqueur, which first graced the tables of Ferrara's Dukes of Este in the 16th century. Contemporary versions often incorporate a layer of chocolate cream, absent from the original recipe. Zuppa Inglese remains primarily a homemade treat, rarely found in commercial bakeries or cafés, and modern iterations might use more flavors like coffee, plum jam, almonds, and candied fruits.
Traditionally associated with winter and spring, the Italian Cassata takes center stage during Easter celebrations. The dessert has a liqueur-infused genoise sponge base with a blend of sweet ricotta and fruit preserves. A shell of marzipan envelops the cake, while candied fruits provide the finishing touch. Scholars posit that cassata's humble beginnings lie in a simple cheesecake of sugar, eggs, and ricotta, with its name potentially derived from the Arabic “qas’ah”, denoting the vessel used in its preparation. It’s an ancient dessert going back to the Arab rule in the country and by the 14th century, cassata had ascended to aristocratic circles, and even today, its preparation intimidates all but the most seasoned culinary enthusiasts.
In South Korea, spring heralds the making of Hwajeon, a simple rice pancake adorned with edible springtime blossoms, typically Korean azaleas, pear blossoms, rose petals, or wild chrysanthemums. Tracing its roots to the Koryo Dynasty, Hwajeon played a central role in a cherished springtime gathering known as Hwajeon Nori. During these festive picnics, royal women would craft these “flower cakes” while engaging in conversation, dancing, or composing poetry, without any men around.