These biscuity cakes, sweetened with honey, also include cardamom which would have been introduced to Ancient Rome through its trade routes with the East. They would have been baked in ovens which were introduced to the British kitchen by the Romans.
Equipment
Weighing scales
Baking sheet
Mixing bowl
Electric hand whisk
Shallow dish
Cooling rack
Preparation method
Preheat the oven to 180C/350F/gas 4.
Lightly grease the baking sheet with butter.
Put the butter and honey into the mixing bowl and use the electric hand whisk to mix to a smooth, creamy consistency.
Add the eggs and mix in well.
Sift the flour, baking powder and cardamom into the cake mix and fold in.
Place dessert spoon dollops of mixture onto the baking sheet with a good space between them.
Scatter the tops with poppy seeds.
Place in the oven and bake for 15 minutes.
Remove from the oven and allow to cool for 10 minutes before transferring to the cooling rack. Cool to room temperature and serve.
Romano-British
Serves:
20
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Resting time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
Ingredients
120gunsalted butter, softened
175ghoney
2medium eggs
300gwhite spelt flour
1/4tspground cardamom
50gpoppy seeds
Nutrition
Nutrition Facts
Honey cakes
Serving Size
37 g
Amount per Serving
Calories
144
Percent of Daily Value*
Fat
6.5
g
10
%
Saturated Fat
3.3
g
21
%
Cholesterol
29
mg
10
%
Sodium
13
mg
1
%
Potassium
46
mg
1
%
Carbohydrates
19
g
6
%
Fiber
0.9
g
4
%
Sugar
7.3
g
8
%
Protein
2.6
g
5
%
Calcium
43
mg
4
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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