Roman Libum Cakes
Ingredients
- 1 Cup AP Flour (sifted)
- 8 Oz Ricotta Cheese
- 1 Egg Beaten
- 1/2 tsp Kosher or sea salt
- 1 tsp Sugar
- Several Bay leafs, preferably fresh
- 1 Cup Honey
- 1 Each Vanilla Bean
Instructions
- Preheat oven to 425
- sift flour into a bowl and mix with salt and sugar
- Beat the Cheese in a mixer with the Eggs and flour until a smooth dough forms.
- Divide the dough into 4 even balls and form them into thick Disks.
- Spray a pan or clay dutch oven with pan spray and place bay leaves down. Place the Cheese disks evenly on the leaves. Cover with a clay oven top or a stainless steel bowl and bake for 35 to 40 minutes. They should be golden brown. You can remove the cover toward the end if they aren't browning enough.
- Scrape the seeds from the vanilla bean into the honey in a small pot. Heat until running thin and the vanilla infuses the honey. Allow to partially cool, but not fully.
- Remove the cakes from the oven and soak them in the honey for at least 30 minutes until it fully saturates them. Add more honey of needed. Allow to fully cool before serving.