TheDevineKitchen - Roman Honey Cake
When in Fenelon, do as the Romans do.
Roman Honey Cake
Yield: approximately 9 1-inch slices
The two ingredients that make this a traditional Roman cake are whole grain spelt flour and wild honey. I love this recipe for its nourishing ingredients and for its versatility. Feel free to add ½ cup finely grated carrots, ¼ cup chopped nuts or seeds and ¼ tsp ground cardamom or cinnamon.
Ingredients:
1 ½ cups organic spelt flour
1 ½ teaspoon baking soda
½ teaspoon fine sea salt
1 large pasture-raised egg, well whisked
½ cup organic extra virgin olive oil
¾ cup local raw honey
¾ cup organic goat’s milk, whole cow’s milk or milk substitute
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon lemon zest
Method:
Grease a 9x5 loaf pan. Preheat oven to 350∞F. Locate oven rack to lower third of oven.
Combine dry ingredients in a medium bowl.
Combine wet ingredients in a 4-cup glass-measuring cup. Whisk to combine.
Pour wet mixture into dry. Fold to combine until no visible streaks.
Pour into loaf pan. Bake 40 minutes or until richly golden. If a toothpick inserted in the center of the cake comes out clean, bake another 5 minutes and your cake is done.
To Serve:
Coffee is traditionally served with cake because they pair so well together.
Enjoy plain or top with plain cultured whole milk yogurt and berries for breakfast, or a as a late afternoon snack. Or do what the Roman’s do and serve with berries and honey drizzled on top!
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