Roman Honey Cake (Libum)

The Romans often made small honey cakes called libum, offered first to the household gods and then shared. A version appears in the writings of Cato the Elder in De Agri Cultura — one of the oldest surviving Roman texts.

Below is a gently adapted version you can actually bake in your modern kitchen.

Ingredients

• 1 cup ricotta cheese (or sheep’s milk ricotta if you can find it)
• 1 cup flour (you can use whole wheat or spelt for authenticity)
• 1 egg
• 2–3 tablespoons raw honey (plus more for drizzling)
• 1 bay leaf (optional but traditional)
• Pinch sea salt

Method

1. Preheat oven to 350°F.
2. In a bowl, mash ricotta until smooth.
3. Add egg, honey, and salt. Stir gently.
4. Fold in flour until a soft dough forms.
5. Shape into a small round loaf (or divide into little rounds — very charming for gatherings).
6. Place on parchment. Traditionally, it would sit on a bay leaf — you may tuck one underneath for fragrance.
7. Bake 30–35 minutes, until lightly golden.
8. While warm, drizzle generously with more honey.

Flavor Notes

This is not a fluffy cake like we know today. It’s:

• Lightly sweet
• Tender from the ricotta
• Rustic and subtly pairs beautifully with:
• Fresh berries
• A spoon of thick Greek yogurt
• A sprinkle of crushed pistachios
• Or a warm herbal tea