Ancient Greek honey cake – Keto modernisation
Almost everybody is fascinated with ancient Greek culture. It’s all around us, wherever you go. For example, I studied sports science and nutrition – imagine how many Greek terms I had to use every day, even though I was studying in English. In anatomy, biochemistry, medicine, gastronomy – everywhere!
As I am writing from the very centre of Athens, I would like to devote this post to all the people around the globe who fell in love with the ancient Greek civilisation. From Roman emperors Hadrian and Julian to Lord Byron, Karl Sagan and even Georgio Tsukalos. I also want to devote it to all of you who turned your interest in ancient Greece into a life passion!
Sometimes a cake is more than a cake!
When you read the educational writings having to do with ancient Greece, you will frequently come upon the testimony of ‘honey cake’ or Melopita as we call it today. This cake had both cultural and spiritual significance. Honey cakes were a staple of Noumenia offerings, the celebrations of the new moon (month). This tradition stayed in Greece in the form of greetings at the beginning of each new month. What’s most interesting, ancient Greek honey cake was the nutritiously enriched version of a classic bread. Why? Because precious eggs were added! Honey served as a sweetener. Other herbs and spices were also added in abundance. The ancients didn’t want to appear cheap in front of the Olympians so they would put all their best ingredients in this ritual cake.
Romans perfected it further…
The love for the honey cake was taken on another level in ancient Rome. The recipe was enriched with cheese, lavender and sometimes almonds (what an excellent idea!) In modern times, the cake is infused with lemon zest and juice, making it especially delicious and attractive during the summer.
Can the Ancient Greek honey cake be Keto?
If honey can be hacked, as you can see in one of my previous recipes, the cake hacking will be nothing but – a piece of cake! Let’s see how you can make your Melopita project into a true work of art! Or science – if you prefer that part of ancient Greek wisdom! Here we go…
Keto Melopita (with honey substitute)
- 6 medium eggs free range
- 500 g cream cheese Italian Ricotta or Greek Anthotiro
- 100 g butter grass fed, melted
- 2 tbsp stevia or according to your sweetener power
- 1 medium lemon organic
- 100 ml Honey substitute See the link for recipe in the description
- 1 tsp ground vanilla bean
- 1 tsp baking soda
- 2 tbsp coconut flour
- First, prepare your honey substitute following this recipe
- Beat the eggs with stevia, melted butter, ground vanilla and baking soda. (Use the power of your muscles if you want to do it as ancient Greeks did or use an electric mixer if you would like a quicker result)
- Mix the cream cheese energetically with the juice and grated zest of 1 lemon. Add in Honey substitute and coconut flour
- Gently mix the two mixtures together with a spatula and place the batter in your round cake mould. Approximately 25 cm (8 inches) wide
- Bake the cake for 35 minutes at 170ºC and then turn the oven off and leave the cake to cool down in the oven. Don't get tempted to open the oven because the cake might lose the hight
- Serve it when the cake totally cools down or after it has been chilled it in the refrigerator