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Enkhytoi (Roman Honey Cakes)

Enkhytoi (Roman Honey Cakes) is a traditional Ancient Roman recipe (based on a Greek original) for an oven-baked flour, honey and egg cake topped with honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Enkhytoi.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Baking RecipesCake RecipesAncient Roman Recipes

Original Recipe

Enkhytoi (from Menander as quoted in Athenæus' Deipnosophistae)

Athenæus was born in Naucratis, Egypt circa 180CE. He is remembered chiefly for his his compilation Deipnosophistae (The Deipnosophists [which is most often loosely translated as The Partying Professors). Writing in Greek, the book itself is a dialogue in which a variety of characters debate a wide spectrum of topics. Luxury, diet, health, sexual relationships, music, humour and Greek lexicography all come under discussion, but the focus is on food, wine and entertainment. There are numerous descriptions of meals and the curses involved in those meals. So detailed are many of these that a modern redaction of the food can easily be created. Though Egyptian Athenæus was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Athenæus would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes!

Translation

Menander makes mention of flat cakes called 'moulded' in his Heracles the Impostor: 'It is not possible to make these Lydian recipes nor the sort of dishes you usually beat into one mass — honey, fine flour, eggs.

Modern Redaction

Ingredients:

3 eggs, separated
200g clear honey
50g white flour
60ml clear honey to serve

Method:

Beat the egg whites together loosely then continue to beat until they form stiff peaks. Meanwhile, beat the egg yolks and honey together until creamy. Fold the egg yolk and honey mixture into the stiff egg whites using a spatula or large spoon. Once the egg yolk and honey mixture has been incorporated, add the flour and fold gently into the aerated eggs.

Spoon the resulting mixture into an earthenware (eg casserole) dish and place into an oven pre-heated to 170°C (325°F/Gas Mark 3) for twenty minutes then reduce the temperature to 150°C (300°F/Gas Mark 2) and cook for a further 30 minutes, or until the top is nicely crisp.

Remove from the oven, prick the cake then pour 60 ml of honey into a pan. Heat this until liquid and pour over the cake. Serve immediately.