Desserts > History of Desserts > Ancient Desserts > Early Sweetened Foods in Ancient Civilizations

Ancient Egyptian Honey Cakes

Discover a taste of ancient Egypt with these honey cakes, a simple yet delicious dessert enjoyed by pharaohs and commoners alike. Using readily available ingredients and techniques inspired by historical records, this recipe brings a piece of history to your kitchen.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
6-8 cakes
Ingredients
  • 200 g Barley Flour
  • 100 ml Date Palm Syrup
  • 50 ml Honey
  • 2 tbsp Sesame Seeds
  • 1 tsp Vegetable Oil (for greasing)

Preparation

First, preheat your oven to 180°C (350°F). Grease a baking sheet with vegetable oil. In a bowl, mix the barley flour, date palm syrup, and honey. Stir until a dough forms.

Shaping the Cakes

Take small portions of the dough and shape them into round or oval cakes, approximately 1 cm thick. Place the cakes on the prepared baking sheet.

Adding Sesame Seeds

Sprinkle sesame seeds evenly over the cakes, gently pressing them into the dough so they adhere well.

Baking

Bake for 18-20 minutes, or until the cakes are golden brown. Keep a close watch to prevent them from burning, especially the bottoms.

Cooling and Serving

Remove the cakes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature. These cakes are best enjoyed fresh.

A Note on Ingredients

Barley flour can be found in specialty stores or online. If unavailable, whole wheat flour is a suitable substitute. Date palm syrup adds a unique sweetness; if you cannot find it, substitute with molasses or maple syrup, but adjust the quantity to taste as these are typically sweeter.

Nutrition Facts (Estimated per 100g)

Calories: 350-400 kcal Carbohydrates: 60-70g Protein: 5-7g Fat: 8-10g (depending on the type of honey and syrup used) Please note that this is an estimation and will vary based on the specific ingredients used.

Other Important Considerations for Nutrition

This recipe is relatively high in carbohydrates due to the flour and sweeteners. Individuals with diabetes should consume with caution. The sesame seeds add a boost of healthy fats and minerals like calcium and iron.

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FAQ

  • Can I use a different type of flour?

    Yes, whole wheat flour can be substituted for barley flour. The texture may be slightly different, but the taste will remain similar.
  • What if I don't have date palm syrup?

    Molasses or maple syrup can be used as substitutes. However, adjust the quantity to taste, as they tend to be sweeter than date palm syrup.
  • How should I store these cakes?

    Store the cooled cakes in an airtight container at room temperature for up to 3 days. They may become slightly dry over time, but they will still be enjoyable.