I was intrigued by the idea of these cakes and how I could recreate them today. Beat in the eggs … We might be tempted to interpret these to mean modern day cakes, but the ancient Hellenes would have most likely used flat cracker-type 'cakes', made from barley meal and honey. Add to butter and sugar mixture alternating with buttermilk. It began as sacrifice—giving a gift to the gods to incur divine favor, give thanks, or avoid retribution. Honey cake is still a traditional food for many cultures today, particularly in Jewish culture, where honey cake (called Lekach) on Rosh Hashanah is as ubiquitous as fruitcake on Christmas. Preheat oven to 400˚F. 3. Birthday cakes are also ancient, as the first century poet, Ovid, wrote about in his elegiac letters, titled Tristia, which bemoan his exile to Pontus (now part of modern-day Turkey): Thou awaitest, I suppose, thine honour in its wonted guise: a white robe hanging from my shoulders, a smoking altar garlanded with chaplets, the grains of incense snapping in the holy fire, and myself offering the cakes that mark my birthday and framing kindly petitions with pious lips. With the exception of the baking powder, all of the ingredients in this recipe would have been available in some form to the ancient Romans. Honey cakes were baked by the Egyptians and used as an offering to placate the gods. But I also wanted to stay true to the era. The cakes burn incredibly well on my little brazier, especially if you make them as thing as possible. If more sweetness is desired, drizzle a little more honey on each slice before eating. Cook the thickened mixture with a little egg. Leavened bread and cakes were made from natural yeasts like a sourdough starter. We're "eating our way through time" and this recipe is just what we needed for our unit on the Ancient Greeks. If any of the ancient myths are to be believed, the gods of ancient Greek and Roman antiquity loved a bountiful meal. Heat 5 tbsp of honey, mix with roasted hazelnuts and drizzle it over the cake. I began my cooking research by trying dishes found in cookbooks by historians such as Andrew Dalby, Ilaria Gozzini Giacosa, Sally Grainger, Mark Grant and Francine Segan. Unmold the cake. We might be tempted to interpret these to mean modern day cakes, but the ancient Hellenes would have most likely used flat cracker-type ‘cakes’, made from barley meal and honey. Whisk in oil, 1 cup of honey, and the wine until well combined. Pine Nuts – If you aren’t fond of pine nuts because of their aftertaste, look for Turkish or Italian pinenuts in specialty or gourmet stores (more expensive but worth it). They were, and still are, a very popular Roman sweet pastry. Spain, then called Hibernia, was also a major source of honey. Should be done by 55 minutes. The simple pastry dough was created using wheat flour, warm water and salt, and then fried in oil and filled with fruit, honey and nuts. One such apiary is still viewable in Malta, a little island off the coast of Sicily. Cook with milk and tracta (this was a thin pastry that the ancient Romans sometimes crumbled into dishes for starch). They were shaped to resemble animal or objects when the occasion called for it. Cake is a dish that has been around for thousands of years, and was enjoyed by the ancient Egyptians well before the Greeks and Romans had their fill. Honey from different locales tasted differently, of course, depending on what the flora was in that area. Grease and flour a 9” cake pan. ricotta cheese; 1 large egg 1 1/2 oz. Though not always combined, sometimes two or all three of these were used in a single recipe. Flour - Spelt and semolina were the most common grains used for flour in ancient Rome, although flour from rye and oats were also found. Let cool completely before serving. 1 cup shelled almonds. This is one of the very first recipes that I made when I first started diving into the cookbook Apicius as part of my research for FEAST OF SORROW. Historian Sally Grainger translates two of them thus: Pound pepper, pine nuts, honey, wine, passum, and rue. 10 oz. Cream butter and sugar. The apiary was huge (it would have accommodated over 100 hives in its time) and enabled the beekeeper to go behind the hives and easily remove the honeycomb from slats in the wall. Remove from oven, let cool for 10 minutes in tin, then remove from tin and place on a rack to cool a bit. Wine - For this recipe, a sweet white raisin-based wine is preferred, for example, the Greek Kourtaki Samos Muscat, or an Italian passito wine, but any very sweet white wine will work. The feasts on Mount Olympus were similar to those enjoyed on earth save in abundance, superior taste, luxury and perhaps the addition of the divine ambrosia. The cake will be a dark brown from the honey. Beat in the eggs … Keeping bees was a respected art and apiaries were elaborate and large in many places. Let rest for 20 minutes. Apicius 7.11.5 aliter dulciaPound pepper, pine nuts, honey, rue, and passum. Honey Cakes Honey cakes were a staple of Noumenia sacrifices, and when you read the ancient and scholarly texts having to do with ancient Hellas, you will often come upon references to 'honey cakes'. Combine the dry ingredients in a bowl. I was relieved to discover that others had already done much of this interpretation for me. 1. Thanks. Gather Ingredients. Horace tells us in his Epistles that the bees loved thyme and in his Odes, he praises the honey around the area of Tarentum, in Apulia in Southern Italy. Like many recipes of the time there were no proportions listed, but modern recreations of these cakes show us that the consistency is that of a sponge cake. Honey cake is one of the oldest recorded recipes in Greek history, appearing in Athenaeus’ Deipnosophistae in 180 B.C.E! Make these delicious honey cakes! The ancient Romans did have white wheat flour, which was only available to the very wealthy. So simple, yet they're actually pretty good. Transfer pan to a wire rack to cool. For contact, please use the gmail address 'baring.the.aegis'. This recipe is fantastic! In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Today, of course, for ease of use, we use baking powder and soda as leaveners. A home cook of today would have no idea where to begin when it came to extrapolating these vague lists into something edible. Yeast did not exist in Egypt until well into the Middle Kingdom, so most loaves were takes on what we would consider today "flat" breads. Place a rack in the middle of the oven; heat to 177 degrees Celsius/350 degrees Farenheit. Many tomb paintings from ancient Egypt show Egyptians feasting on what archaeologists think might be a type of honey cake. New Audio Adventure … We might be tempted to interpret these to mean modern day cakes, but the ancient Hellenes would have most likely used flat cracker-type 'cakes', made from barley meal and honey. It was traditionally offered up to the Gods as thanks as a sort of sacrifice. Dulcia Piperata (Peppered Honey Cake), Apicius, De Re Coquinaria 7,11,4 If you are looking for some ancient eating inspiration why not give one of these recipes a go. Baring the Aegis blogger Elani Temperance blogs about her experiences within this Tradition. That meant I needed to, quite literally, get cooking. Honey cake has been a traditional food for centuries, particularly in Jewish culture, where honey cake (called Lekach) on Rosh Hashanah is as ubiquitous as fruitcake on Christmas. Why did the ancients offer up cakes to their deities? Add the wet ingredients and stir until just combined. There was perhaps no need to write the recipe down at all. You can sift the flour if you wish but it is not necessary … Store your pinenuts in the fridge for up to three months, or the freezer up to nine, to prevent them from going rancid. For example, the bitter herb rue is not easy to come by in all regions, so it is substituted with another ancient and sweeter spice, coriander. Add eggs one at a time. When you read the ancient and scholarly texts having to do with ancient Hellas, you will often come upon references to 'honey cakes' or 'cakes' in general. Mix in the pine nuts and almonds. Crystal King is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Honey Cakes. Appeasing the Gods, or Let Them Eat Honey Cake (Ancient Roman Cuisine), Sauce for mushrooms - An ancient Roman Recipe from Apicius, 29.5 ml (2 tbsp) chopped toasted hazelnuts. If you love food and love reading about the fascinating history of food, definitely snag a subscription...you won't be sorry! The ancient Roman cookbook, Apicius, is full of these sorts of recipes. Chinese pinenuts can impart a waxy, metallic taste. Whisk in dry ingredients until smooth. In nearly every religion food plays an important role when it comes to worship. When I first embarked upon writing my novel, FEAST OF SORROW, about the ancient Roman gourmand, Apicius, I knew I would require a vast amount of research to understand everything I could about the food of that era. Add to the mixture pine nuts, nuts and boiled alica (polished spelt grains). Honey cake is still a traditional food for many cultures today, particularly in Jewish culture, where honey cake (called Lekach) on Rosh Hashanah is as ubiquitous as fruitcake on Christmas. 2. Lesley and Roy Adkins, in The Dictionary of Roman Religion, tell us “a food offering might be shared between the gods and the people in a sacrificial feast, or the food might be given entirely to the gods by burning it all.” Animal blood sacrifices were common, but also gifts such as oil, wine, incense, honey and...cakes. 1 cup hazelnuts. The reason for the honey … Click here for an interactive world map of Hellenic Polytheists. Placenta, from Greek plakous (cake), is a sweet frequently mentioned in the ancient Roman sources. Soda - Sodium bicarbonate was used by the ancient Egyptians for nearly three thousand years before the recipes in Apicius were written down, but used primarily for treating wounds, preserving meat and as a cleaning agent. I wanted to understand the difficulty of preparation, the nuances of flavor and how foods might pair together. In fact, for centuries beyond ancient times, the wedding celebrations of Cupid and Psyche and Peleus and Thetis have been common artistic subjects for vases, frescoes and paintings of the great masters. For ease of removal, you can also add parchment paper to the bottom of the pan, but make sure to grease and flour the sides. Ingredients. Mix the flour and baking powder together. Ovid uses an interesting turn of phrase within this passage--the offering of cakes to mark his birthday. I'm glad that I'm getting better at making these. Feeds a crowd of 12 of more! Place the measured flour in a small sieve and sift into the mixture very slowly and gently while mixing, just until the flour is incorporated. It is called Enkhytoi and the book describes it as a flat, molded cake made from honey, fine flour and eggs. The ancient Hellenes would have most likely used flat cracker-type 'cakes', made from barley meal and honey. Today we prepare an ancient Roman dessert. One of the first printed recipes for honey cake appears in Athenaeus’ Deipnosophistae, published in Greece in 180 B.C.E.. This article first appeared in the inaugural issue of the beautiful food history publication, EATEN Magazine. Honey- Honey was a regular staple of the ancient Roman diet. A perfectly moist, olive oil cake that is packed with flavor from fresh citrus and a luscious honey-pistachio syrup. When it comes to ancient cakes, the only sweetener they had was honey. Date Loaves When interpreting the Apicius sweet cake recipes for a modern audience, I found that the combination of these two cakes make for a dessert more palatable and familiar to us today. If you try this recipe and want to try your hand at other ancient Roman recipes, check out my free digital cookbook, the companion to my novel, FEAST OF SORROW. The stories left to us by Ovid, Herodotus, Virgil, Homer and others are ripe with stories of grand feasts enjoyed by the gods, or the gods meddling in mortal banquets such as the feast of King Midas in which all of the food tragically turned to gold. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. The ancient Egyptians combined honey with grease and fiber, ans so did the Greeks. unfortunately, no ancient recipe from Hellas has survived; perhaps because these cakes were known to all and passed down from mother to daughter from an early age. Most of the very ancient Roman recipes that have been left to us tend to be a short list of ingredients and in some cases, a rudimentary and usually incomplete set of instructions. Add chopped roasted hazelnuts. While still hot drizzle with honey and sprinkle on chopped hazelnuts. However, I discovered that I needed to make some exceptions to the original recipes. Want to try a taste of ancient Rome? And though it existed, yeast was not particularly popular until the New Kingdom … All star honey cake, prepared Greek style! all-purpose flour* 2 bay leaves; 1/2 c. honey; Instructions. Therefore, home bakers should not feel guilty thinking that white flour might not be authentic in this recipe. The ancient Egyptians used medicinal honey regularly, making ointments to treat skin and eye diseases. Pliny and Columella both describe raisin wines in their writings. 1 tbsp bitter … https://tavolamediterranea.com/2017/08/16/libum-catos-cake-bread A toothpick should come out clean. Break the eggs into a bowl and beat them hard and well until getting stiff, creating lots of air … Ancient Egyptian breadwas often made from barley, millet, and once it become available, wheat. Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs … What were their origins? When set, the savillum was brushed with honey, topped with poppy seeds and served on a plate and eaten with a spoon. Soldiers and plebians would have eaten bread made from barley or perhaps acorn flour. The ancient recipe: Nut Cake. We can trace these cakes as far back as Cato the Elder – he wrote down the recipe for safekeeping. Beat the cheese with the egg. Preparation. This this the perfect make-ahead cake; it's even better the next day. Put the butter in the microwave-safe bowl, and heat 15 seconds at a time until mostly melted. The photos of the cake were taken by Valerio Necchio. A classic ancient Roman sacrificial honey cake. Bread was a very simplistic form. One of the foods mentioned several times in my novel are honey cakes, which are offered up to the gods in thanks. These may have been a dessert dish called folded pie. vegan cream cheese alternative, flaxseed meal, raisins, vegan buttery spread and 19 more. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. Tip into a baking dish or cake tin and leave in a warm place to rise. wow awesoem , thanks for sharing . It's a vibrant religion which can draw on a surprising amount of ancient sources. DIRECTIONS. Serve drenched in honey and sprinkled with pepper. A flavorful layered cheesecake, sweetened with honey, prepared with a very interesting technique. This cake is best eaten the same day but will keep, if covered, at room temperature for up to two days. Bake at 180C (356 degrees Fahrenheit) until a skewer inserted into the centre comes out clean. Solstices and calculations: on the Hellenic luniso... Part of the Kyrene necropolis destroyed by local r... Labour four: Capture the Erymanthian Boar, Things I wish someone had told me when I started out, A short summary of marriage rituals in ancient Hellas, Thanksgiving rituals in Hellenistic religion, On philosophy and the World Congress of philosophy, If you are a stranger, act like one (Ξνος ων ισθι). Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. The darker breads were not preferable by the rich, and Pliny writes in his Naturalis Historia 18.11: "The wheat of Cyprus is swarthy and produces a dark bread, for which reason it is generally mixed with the white wheat of Alexandria." FEAST OF SORROW author, Crystal King, recreates a delicious 2,000 year old recipe for honey cake. Best served warm, with honey … Hellenismos, otherwise known as Greek Reconstructionist Paganism, is the traditional, polytheistic religion of ancient Hellas, reconstructed in, and adapted to, the modern world. But it wasn’t long before my husband and I were testing out our own interpretations of foods such as roasted mushrooms, sweet and sour dill chicken and dessert treats like fritters. The Greeks, too, made honey cakes and offered them to the gods. Pastries, Cakes & Biscuits of the Roman Kitchen Roman pastries, cakes and biscuits have much in common with both western and eastern modern pastry traditions. show what archaeologists think might be a type of folded honey cake, likely made from flour, eggs, honey, dates and nuts. In another large bowl, whisk 2 eggs and 1 egg yolk well. Combine dry dry ingredients and 1/4 cup of the nuts. Greek recipes books were full of sweetmeats and cakes made from honey. The Egyptian specialty feteer meshaltet, which is a thin folded pastry (and might even be the precursor to the French croissant), is descended from these cakes. A traditional ancient Roman banquet would have begun with eggs and ended with fruit, and the final course was often accompanied by sweet desserts such as cake. 5,500-Year-Old Honey and 10 More Ancient Food Discoveries Shutterstock Through explorations around the world, archeologists and deep-sea divers have discovered all kinds of ancient food and drink, some buried in thousand-year-old tombs, others abandoned in shipwrecks, and still more that have been dug up from prehistoric settlements. While he himself likely enjoyed some form of cake as part of his celebration, it was the idea of giving an offering to the gods that is important in this letter. Fresh plums, apricots, apples, figs or grapes would all be perfect ancient Roman accompaniments to this cake. :). When you read the ancient and scholarly texts having to do with ancient Hellas, you will often come upon references to 'honey cakes' or 'cakes' in general. Paintings in the tomb of Pharaoh Ramesses II, who ruled from 1304 to 1237 B.C.E. Andrew Dalby, in his fascinating book, Empire of Pleasures, tells us that Sicilian honey was some of the best in the ancient Roman world. They burn completely, with only a bit of smoke, which isn't even noticeable if you have incense burning at the same time. The ancient Roman cookbook, Apicius , (named for the wealthy first century gourmand), has several sweet (dulcia) cake recipes that are possibly centuries older than the third or fourth century compilation. The ancient Egyptians used honey as a sweetener, as a gift to their gods and even as an ingredient in embalming fluid. They also knew that undiluted honey inhibits yeast infections, or Candida albicans, and will shorten the duration of bacterial diarrhea if eaten. Additionally, modern cooks have leavening agents at their disposal and it is far easier to use them than making some form of sourdough starter. 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