Table of Contents
In a chafing-dish put honey, pure wine, raisin wine, pine nuts, nuts, cooked spelt, add crushed and toasted hazelnuts and serve. The total lack of quantities and directions means we are left guessing how the Romans combined these ingredients to make a cake.
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.
In another area of the text it does indeed talk about using yeast in honey cakes. 2 tbsp honey (you may wish to increase this to 3 tablespoons if using yeast as it will use up some of the sugar). Combine the dry ingredients in a bowl. Add the wet ingredients and stir until just combined.
Tip into a baking dish or cake tin and leave in a warm place to rise. Bake at 180C (356 degrees Fahrenheit) until a skewer inserted into the centre comes out clean. While still hot drizzle with honey and sprinkle on chopped hazelnuts.
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