It’s the longest night of the year in the Southern Hemisphere.
What better way to celebrate than with this ancient Roman cheese bread, baked on bay leaves and drizzled with warm honey.
Click here for my previous article on the Winter Solstice.
Keep reading for my Old World Libum recipe.
16 fresh bay leaves
225g ricotta cheese
1 egg, beaten
1/4 cup plain flour
extra flour for dusting
1/4 cup honey
extra fresh bay leaves for serving (optional)
Preheat oven to 220C / 430F.
Line two baking trays with baking paper.
Arrange the bay leaves into four wreaths on the baking paper.
Place the cheese into a bowl and beat until soft.
Add the egg and mix until combined.
Add the sifted flour a tablespoon at a time until a soft but sticky dough is formed.
With well floured hands, gently shape the dough into four rounds.
Place a round on each wreath.
Bake for 20-30 minutes or until firm and golden brown.
Score a cross shape into the cakes but do not cut all the way through.
Warm the honey and pour evenly over the cakes.
Arrange extra bay leaves into a wreath shape around the cakes before serving if desired.
Best eaten straight away although you can let the cakes soak in the honey for 30 minutes.
Traditionally these cakes would be baked in a covered testo. You can cover each round with an ovenproof dish. They will be more steamed rather than baked and less browned. They are still delicious baked this way.
If you cannot find fresh bay leaves you can use dried ones.