Cooking at: 170 C / Gas Mark 3 / 325 F
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.
- Start your oven heating. Grease and line a cake tin.
- 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.
The honey needs to be liquid honey.