Monday, June 6, 2011
Roman Honey Cakes for Emperor's Day
My students in grades 7-8 are really too mature to participate in the Emperor's Contest, but most have younger siblings and would love to watch. And of course, everyone loves the Roman Feast that follows.
This year for the Roman Feast at lunchtime I am trying Roman Honey Cakes.
6 eggs, beaten until stiff (I used my kitchen slave, Bosch)
drizzle in 1/2 pound honey (I eyeballed it)
add a pinch of saffron, and maybe some coriander
fold in 1 cup flour
Pour about 1/4 cup batter in each greased muffiin cup and bake at 350 for 25 minutes. I topped mine with a few sliced almonds, and I had plenty of batter. Now the trick will be to get them out of the tins without damage. You're supposed to serve them with more warm honey.