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You are in: Home Page » Recipes of the ancient Pompeii » DULCIA PIPERATA (Honey Cake)



(Apic. 7, 11, 4) Ingredients:

  • 140 gr plain flour
  • 1 tsp baking powder
  • ½ tsp ground rosemary
  • 1 tsp cinnamon
  • 70 gr ground almonds
  • 50 ml white grape juice
  • 50 ml passum(or other 50ml white grape juice)
  • 2 tbsp honey
  • Milk
  • Chopped hazelnuts

Mix the flour in a bowl with the baking powder. Add the rosemary, almonds and cinnamon to the bowl. Mix well. In a measuring jug mix the wine with the grape juice and honey. Add enough milk to the jug to make the liquid up to 200mls / 8flozs. Pour the liquid into the dry ingredients and mix well. Pour the mixture into a well greased 22cms / 9 inch round tin. Bake at 190ºC/ 375ºF/ Gas Mark 5 for about 30 minutes. When the cake is still warm, spread liquid honey over the top and sprinkle it with chopped hazelnuts.

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