Warm Honey Ricotta Cakes (Libum-Inspired)

Baked until lightly golden, these honey-sweetened ricotta cakes fold mint and pine nuts into a tender barley-flour crumb. In the spirit of A Bowl at the Thermopolium, they nod to honeyed comforts after a standing meal at Pompeii’s painted counters.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 2g fiber

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Ingredients

• 2 cups ricotta cheese
• 1/3 cup plus 2 tbsp honey
• 1 large egg
• 1/2 cup barley flour
• 1/2 tsp baking powder
• 1 tbsp finely chopped fresh mint
• 1 tbsp olive oil
• 2 tbsp pine nuts

Instructions

1. 1Preheat oven to 375°F. Grease four small ramekins or a muffin tin with olive oil.
2. 2In a bowl, mix ricotta, egg, honey, barley flour, baking powder, and chopped mint until smooth. Fold in pine nuts.
3. 3Divide batter evenly among prepared ramekins. Bake for 20-22 minutes until tops are set and lightly golden.
4. 4Remove from oven, drizzle each cake with remaining honey while still warm, and let cool 5 minutes before serving.