Here’s a little baking from the past. Honey cakes go back thousands of years to the Egyptians, Greeks and Romans. Honey was the universal sweetener in baked goods until sugar from sugar cane started to become popular in the middle ages.  This Honey cake would be delicious topped with whipped cream, while still warm. 

Roman Honey Cake:

Ingredients:

3 eggs
7 Ounces (198 Grams) Liquid Honey
2 Ounces (57 Grams) All Purpose Flour

Procedure:

Whip eggs in stand mixer fitted with the whisk attachment.  You will want the eggs to be stiff and form peaks.  Slowly add the honey, and continue to mix until well incorporated.   Remove egg and honey mixture from the mixer.  Add the flour, small amounts at a time, by folding it into the egg mixture.  Continue this until all of the flour has been incorporated. 

Pour mixture into a greased 9″ pan, and bake for 40mins at 350F.  

Once the cake has cooked, slice and top with homemade whipped cream!  Our Homemade Whipped Cream Video: http://youtu.be/qkECJuoJt6M