11-17-2011, 02:57 AM
I made Enkhytoi (Roman Honey Cake) and it was awesome! If your a honey lover I highly suggest you try this recipe, it's was easy to make. I wish I could take credit for the researching this recipe but I found it on Celtnet recipes. I have taken the liberty of translating to US measurments also. It says use clear honey but I used regular honey and it still turned out great. If you like larger portions it serves about 4, normal about 6 I think. Enjoy!
Enkhytoi:
Ingredients
3 eggs, separated
200g(7oz) clear honey
50g(1/2 Cup) white flour
60ml(2oz) clear honey to serve
Method:
Beat the egg whites together loosely then continue to beat until they form stiff peaks. Meanwhile, beat the egg yolks and honey together until creamy. Fold the egg yolk and honey mixture into the stiff egg whites using a spatula or large spoon. Once the egg yolk and honey mixture has been incorporated, add the flour and fold gently into the aerated eggs. Spoon the resulting mixture into an earthenware (eg casserole) dish and place into an oven pre-heated to 170°C(325°F)for twenty minutes then reduce the temperature to 150°C(300°F)and cook for a further 30 minutes, or until the top is nicely crisp.
Remove from the oven, prick the cake then pour 60ml(2oz) of honey into a pan. Heat this until liquid and pour over the cake. Serve immediately.
Warning Its kind of like a souffle so dont let your oven door close to hard.
Im not exactly sure of the authenticity of the recipe, but it is delicious.
Enkhytoi:
Ingredients
3 eggs, separated
200g(7oz) clear honey
50g(1/2 Cup) white flour
60ml(2oz) clear honey to serve
Method:
Beat the egg whites together loosely then continue to beat until they form stiff peaks. Meanwhile, beat the egg yolks and honey together until creamy. Fold the egg yolk and honey mixture into the stiff egg whites using a spatula or large spoon. Once the egg yolk and honey mixture has been incorporated, add the flour and fold gently into the aerated eggs. Spoon the resulting mixture into an earthenware (eg casserole) dish and place into an oven pre-heated to 170°C(325°F)for twenty minutes then reduce the temperature to 150°C(300°F)and cook for a further 30 minutes, or until the top is nicely crisp.
Remove from the oven, prick the cake then pour 60ml(2oz) of honey into a pan. Heat this until liquid and pour over the cake. Serve immediately.
Warning Its kind of like a souffle so dont let your oven door close to hard.
Im not exactly sure of the authenticity of the recipe, but it is delicious.
Mike Young
<Always remember that there is always someone with a
bigger and better army who wants to be Emperor>
<Always remember that there is always someone with a
bigger and better army who wants to be Emperor>
