Ingredients
- 6 large organic eggs
- 250g (1 cup) runny honey (rest solid honey in hot water to make it runny)
- 3 ½ cups spelt (I used Ceres Organics spelt flour) or plain white flour
- 2 tsp saffron dissolved in a few teaspoons of hot water
- ½ c mild flavoured olive oil
- ½ tsp natural sea salt
- Honey Syrup
- ½ c honey
- ¼ c water
- While the cakes are baking combine the water and honey in a small saucepan. Bring to the boil then simmer to let the syrup thicken a bit. Once the cakes are out of the oven pour over the syrup until all the syrup is used, the more the better. If using th
ROMAN SAFFRON AND HONEY CAKES (adapted)
Method
- Preheat oven to 180C
- Beat eggs until thick and creamy
- Drizzle in honey as you continue to beat eggs
- Drizzle in oil and beat till well combined
- Fold in sieved flour and salt
- Pour into generously greased muffin tins (or one 22 inch cake tin) and bake for approx 20 mins or until the cake springs back when gently touched
- Rest for 5 mins before turning out to cool on wire rack
- While they are still warm, top with honey syrup or in combination with warm honey baked nuts
- Enjoy
Comments
If using a cake tin, bake for longer than 20 mins, until springy to the touch.
This is a very basic recipe and will produce a dry-ish cake. If you prefer a moister cake, increase the olive oil or replace with butter.
Swap out the spelt or white flour for a nut meal like almond, walnut or hazelnut for a gluten free option.
If saffron is unobtainable, replace with one or a mixture of spices such as nutmeg, allspice (not to be confused with mixed spice) or cinnamon.
Thanks to Blueskin Bay Honey and to Bennies Honey for providing the honeys used in the demonstration.
If you would like to download a printable version of this recipe, please click here
