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Home » Roman Honey Cakes Recipe

Roman Honey Cakes Recipe

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Roman Honey Cakes Recipe

If ever you were itching for a chance to use spelt flour, here you go. It's more authentic in this recipe: it's what the Romans would have used. But if you only have white flour, use that and don't sweat it: the Romans would have sold their grandmother to have a flour as white as ours is today.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Cooking Temperature 170 C  / 325 F / Gas Mark 3
Course Desserts and Sweets

Ingredients
  

  • 3 Eggs
  • 200 grams Honey
  • 50 grams Spelt Flour

Instructions
 

  • Start your oven heating. Grease and line a cake tin.
  • Start heating oven to 170 C  / 325 F / Gas Mark 3.
  • Beat eggs well, get lots of air bubbles in. Use an electric mixer or blender if you have one.
  • Pour in honey a little at a time. The mixture will thicken.
  • Sift the flour, then fold it in gently (you want to keep all the air you've worked into this.)
  • Pour into prepared cake tin and bake in oven.
  • Check after 45 minutes. Don't open oven door much before then or the cake may fall. The cake will be a dark brown from the honey. Should be done by 55 minutes. A toothpick should come out clean.
  • Remove from oven, let cool for 10 minutes in tin, then remove from tin and place on a rack to cool a bit.
  • Best served warm, with honey drizzled on it.

Notes

The honey needs to be liquid honey.
Tried this recipe?Let us know how it was!
This page first published: Mar 17, 2003 · Updated: Jan 20, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Floralia, Honey, Idus Februarias, Roman, Saturnalia

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