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History Cookbook: Honey, Oat and Spiced Cakes

This recipe is in categories Saxons & Vikings, Party food
About this recipe
Healthiness : (169 votes)
Difficulty:  3 out of 5 difficulty
Comments: Take care when using the oven.

These cakes can be quite hard to make as they are quite crumbly and you may need to adjust the amounts of ingredients used.
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Number of servings: 12 cakes


The Anglo Saxons were farmers, but they traded too and a well off farmer might have used spices on special occasions. Don’t go mad with them! They would have been terribly expensive and very precious.

Cinnamon, used here, has been known from remote antiquity, and it was highly prized amongst ancient nations. It is native to India and was imported to Egypt from China as early as 2000 BC. Up to the Middle Ages, the source of cinnamon was a mystery to the Western world. Its origin was possibly kept secret, so the traders could ensure a monopoly.

It came into Europe through East Africa or Egypt and, until the late 14th century, it was thought that giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew, and used them to construct their nests, from which the traders obtained them.

When cooked, these cakes are a little like a crumbly flapjack. (With thanks to West Stow Anglo-Saxon Village for providing this recipe.)
Ingredients
  • 250g oats (use Scottish porridge oats)
  • 125g unsalted butter
  • 50g chopped dried apricots or dried apples
  • 4 large tablespoons runny honey
  • 1 level teaspoon of ground cinnamon
Equipment
  • Weighing scales
  • Large saucepan
  • Wooden spoon
  • Greaseproof paper
  • Baking sheet
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Preheat oven to 180C
  2. In a large saucepan over a low heat, melt the butter and remove from the heat
  3. Stir in the oats, dried fruit and honey until well mixed
  4. Spoon dollops of the mixture onto a well greased baking sheet and flatten slightly
  5. Bake in the oven for 10 – 12 minutes or until golden
  6. Gently lift cakes onto a wire rack and leave to cool
Honey, Oat and Spiced Cakes - print view  Honey, Oat and Spiced Cakes - print view

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Comments
There are 46 comments for this recipe.
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Name: Jane 29th March 2017
Very tasty and easy to make but they do not bind together and are a crumbly mess! Difficult for kids to hold/eat
Name: Candice 14th March 2017
I loved them they tasted so nice and my class are them with enjoyment
Name: Jess 14th March 2017
Made these for my Anglo Saxon project. It was a clear and easy recipe and they were really nice! Thanks
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