Ancient Roman Honey Cake
Why I Love This Recipe
For someone who likes things unusual.
Ingredients You'll Need
140g (4.94 ounces) freshly ground wheat flour
3/4 tsp instant dried yeast
1/2 tsp ground rosemary
1 tsp cinnamon
70g (2.47 ounces) almonds, ground
100mL (3.38 fluid ounces) passum (or other sweet white wine)
2 tbsp honey (you may wish to increase this to 3 tablespoons if using yeast as it will use up some of the sugar).
100mL (3.38 fluid ounces) Milk
To top:
Extra honey to drizzle
Chopped hazelnuts
Directions
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.
