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Thursday, 23 June 2011

It’s not all rotting fish...

The first thing most people think of when you mention Roman food is garum also known as fish sauce. Famously made from rotting fish entrails, the idea puts many people off Roman food. However there is a lot more too Roman food than fish sauce, plenty of Roman dishes don’t actually contain any.

For example, honey cake.

Fresh from the oven
Now in my official position as Office Cake Baker and in honour of the Roman Festival of Bakers, I decided to recreate this recipe.

Ingredients

200g/7oz clear honey

3 eggs

50g/2oz plain white flour

Method

1. Preheat the oven to 170 degrees C (350 F)/gas mark 3. Prepare a baking pan either by oiling it with vegetable oil (olive if you want to be really Roman!) or lining with baking parchment

2. Beat the eggs, and then slowly add the honey. Beat until all the honey is mixed in and the surface of the mix is covered in tiny bubbles

3. Sift the flour and carefully fold it into the mixture

4. Pour into the baking pan and bake for 30-40 minutes or until a skewer inserted into the thickest part of the cake comes out clean.

Serve warm and drizzled with more honey or enjoy it cold. Either way it’s absolutely delicious!!!

This lovely cake will probably feature in any picnic baskets I prepare this summer, and I do hope you enjoy it too!

Charlotte

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