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Please Fave the original Here

A very interesting historical recipe from !

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Lately, I've been watching the You Tube channel Tasting History with Max Miller, and I've decided that I'm going to make his recipe for Babylonian Tuh'u (lamb and beet stew) for Easter next year. It was while searching for era-appropriate sides or desserts that I ran across this recipe for honey cakes from the Bronze Age.

So let's have a go, shall we? I made a few modifications, as you'll see if you compare what I've done with the author's attempt.

What You Need!

1/2 cup hazelnuts
1/2 cup walnuts
1/4 cup butter
1/3 cup honey
1 cup flour
1/2 cup raisins
1 egg (or 3 tbsp egg substitute)
3 Medjool dates, quartered


What You Do With What You Need!

0. Preheat your oven to 275F (130C).
1. First, run the hazelnuts and walnuts through a food processor until they're chopped finely. You don't need nut chunks.
2. Place the butter in a bowl, wait till it's very soft, then pour the honey over it and mix with a wooden spoon or spatula until it's smooth.
3. Add the chopped nuts and flour and mix. Be prepared to scrape the spoon down; this dough gets thick and sticky.
4. Add the raisins and the egg; mix.

NOTE: If you think the dough's too sticky, add a little milk, but not more than a quarter cup or you'll have a batter, not a dough.

5. Spray a nonstick muffin tin with cooking spray and drop tablespoonfuls of the dough into each cup. Smooth the dough out and top with the quartered dates as you see in the picture.
6. Bake at 275F for 30 minutes; let the muffin tin cool on a rack for about 30 minutes before carefully taking the cakes out of the tin. To serve, drizzle a little honey on them.

Verdict: Very tasty! Sweet, nutty, fairly moist. I'll be making this for Easter dessert.