#BeingRoman Try a Roman recipe this weekend! Peppered Sweet Cake 225g (8oz) spelt wheat flour 5ml (1 tsp) baking powder 2.5 ml (1/2 tsp) ground rosemary 100g (4oz) almonds, chopped 5ml (1 tsp) cinnamon 60ml (4 tbls) sweet sherry 60ml (4tbls) grape juice 15 ml (1 tbls) honey Milk To garnish: filberts or Hazelnuts Mix the flour and baking powder. Blend with rosemary, almonds and cinnamon. Combine the wine, grape juice and honey in a jug. Mix with the dry ingredients, adding enough milk to make a soft dropping consistency. Bake in a 25cm (9 in) tin at gas mark 5, 190 ̊̊C (357 ̊F) for approximately 30 minutes. For a richer cake, spread the cooked cake with liquid honey and decorate with liquid honey and decorate with nuts. Prick the surface with a fork and drizzle a few tablespoons of wine into the cake. When this cake became stale the Romans soaked it in milk and fried it in olive oil. It was then served with yet more honey!
Posted on: Fri, 27 Sep 2013 13:59:19 +0000
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