Table of Contents
What’s most interesting, ancient Greek honey cake was the nutritiously enriched version of a classic bread. Why? Because precious eggs were added! Honey served as a sweetener.
One of the first printed recipes for honey cake appears in Athenaeus’ Deipnosophistae, published in Greece in 180 B.C.E.. It is called Enkhytoi and the book describes it as a flat, molded cake made from honey, fine flour and eggs.
Fresh plums, apricots, apples, figs or grapes would all be perfect ancient Roman accompaniments to this cake. Place a rack in the middle of the oven; heat to 177 degrees Celsius/350 degrees Farenheit. Grease and flour a 9” cake pan.
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.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…