Ancient Roman Dessert Recipes or Cake:

Ancient Roman Dessert Recipes

1) Grape and Nut Dessert-

This Ancient Roman dessert required the following ingredients-

a) Take 250g coarsely ground nuts

b) Take 100g coarsely ground stone-pine kernels

c) Take 34 tablespoons of honey

d) Take 1 teaspoon of minced rue

e) Take 50ml of sweet grape juice

f) Take 50ml milk

g) Take 2 eggs

h) Take a pinch of ground pepper

The dessert recipe was prepared in the following manner-

1) Mix pepper, pine kernels, honey, rue and sweet grape juice with milk and eggs.

2) Heat the mixture until it boils. Then allow it to cool.

3) Serve the cooled grape and nut dessert topped with honey and sprinkled with pepper.

2) Old Roman Apple Cake-

This Ancient Roman dessert required the following ingredients-

a) Take 3 cups of flour

b) Take 2 cups of sugar

c) Take 3 teaspoons of baking powder

d) Take ½ cup of orange juice

e) Take 1 cup of Wesson oil

f) Take 2 teaspoons of vanilla

g) Take 3 thinly sliced apples

h) Take 4 eggs

The Roman Dessert Recipes was prepared in the following manner-

1) Except for the thinly sliced mix all the other ingredients until they get properly blended.

2) Pour ½ of the mixture into a greased and floured tube pan. Then place the finely sliced apples on top of the mixture. Sprinkle some cinnamon sugar over the apples.

3) Take the remaining ½ of the mixture and spread it over the 1st layer of the mixture. Repeat the same process of placing apples and sprinkling sugar on the top.

4) Put this mix in the oven and allow it bake for around 1 ½ hours at 350°.

5) After the cake has baked at the required temperature keep it for cooling. Sprinkle confectioner’s sugar on the cake once it cools.

3) Honey and Nut Dessert-

This Ancient Roman dessert required the following ingredients-

a) Take 200g of fresh or dried dates

b) Take 50g coarsely ground nuts or stone pine kernels

c) Take some salt

d) Take honey, red wine or both to stew

The Roman Dessert Recipes was prepared in the following manner-

1) Clean the dates by removing the stones out of the dates. After cleaning the dates, fill them with either nuts or stone pine kernels.

2) Sprinkle some salt on the stuffed dates and keep them for stewing. The dates can be stewed either in honey or in honey and sweetened red wine.

3) Stew the dates on low heat. Allow the dates to cook until the peal starts to come off.

4) Ancient Roman Cheesecake-

This Ancient Roman dessert required the following ingredients-

a) Take ½ cup plain flour

b) Take 1 cup ricotta cheese

c) Take 3 eggs

d) Take 15 bay leaves

e) Take ½ cup honey

f) Take 1 teaspoon of lemon juice and grated orange zest each.

The Roman Dessert Recipes was prepared in the following manner-

1) Take a mixing bowl and pour the flour into it.

2) Beat the eggs and then add ricotta, honey, lemon juice and orange zest to it. Add this mixture to the flour and stir until the batter is mixed properly.

3) Grease a baking tray and place the bay leaves on it. Then pour the mixture over bay leaves on a baking tray.

4) Heat the oven to 425° F (220° C) and keep the mixture in the oven for around 35- 40 minutes until they look golden brown.

5) The cheesecake can be served warm or after it cools down.

6) Another way of presenting the cake would be to pour some warm honey on a plate and keep the cake on the honey. Let the cheesecake rest on the honey until it is absorbed.

5) Pear Souffle-

This Ancient Roman dessert required the following ingredients-

a) Take 1kg pears (peeled and cored)

b) Take 6 eggs

c) Take 4 tablespoon honey

d) Take 100ml sweet grape juice

e) Take a little bit of oil

f) Take ¼ teaspoon salt or 50ml Liquamen (a salty fish sauce)

g) Take ½ teaspoon ground cumin

h) Take some ground pepper to taste

The dessert recipe was prepared in the following manner-

1) Mix cooked and peeled pears (without core) with pepper, cumin, honey, sweet grape juice, Liquamen or salt and some oil.

2) Add eggs to the ingredients and place the mixture in a casserole.

3) Keep the mix for cooking for around ½ an hour on the low or moderate heat.

4) Sprinkle a little pepper over the souffle and then serve the souffle.