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Ancient Roman Honey Cakes/Aliter Dulcia

Servings 6 Muffin-sized portions


Dry Ingredients

  • 1 tsp cinnamon
  • 1/4 cup almonds chopped
  • 1/4 tsp ground rosemary substitute for rue
  • 1 cup Spelt flour regular white flour also works
  • 3/4 tsp instant dried yeast or 1 tsp baking powder

Wet Ingredients

  • 2 Tbsp Sweet raisin wine or Passum, or Passito, or Vin de Paille
  • 1 egg
  • 2 Tbsp honey and 1/2 Tbsp more to feed the yeast, if using
  • 6 Tbsp milk


  • Honey as needed
  • Hazelnuts or filberts chopped, as needed


  • Mix dry ingredients (cinnamon, almonds, rosemary, instant yeast and flour) in a bowl.
  • Combine wet ingredients (wine, egg, honey, milk) in another bowl.
  • Mix dry and wet ingredients. Don't knead or mix too much or gluten will form. Let rise 10 minutes.
  • Put into a well-oiled cake tin or muffin tins. Bake 30 minutes in the oven at 180C or 356F.
  • Garnish by drizzling honey and chopped hazelnuts.