Libum was a type of sacrificial cake offered to household spirits in Ancient Rome. It’s also considered one of the earliest versions of cheesecake, as it was made with fresh cheese, honey, and eggs. This recipe is a simple yet rich and fragrant cake that captures the essence of Roman cuisine. The inclusion of bay leaves gives it a distinct aroma, while the combination of cheese and honey provides a delicate sweetness. Libum was often enjoyed as a dessert or offered during religious rituals, making it both a treat for the palate and a symbol of Roman tradition.
Ingredients:
- 1 ½ cups ricotta cheese or fresh goat cheese
- 1 cup all-purpose flour
- 1 egg
- ½ cup honey
- 1-2 bay leaves
- A pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place the bay leaves in the center where the cakes will sit.
- Mix the cheese and flour: In a large mixing bowl, combine the ricotta cheese with the flour. Knead the mixture gently until it forms a soft, smooth dough.
- Add the egg: Crack the egg into the mixture and knead again until the dough is well-combined and slightly sticky.
- Shape the dough: Divide the dough into small portions, shaping them into round cakes about the size of a small fist or a little larger than a golf ball.
- Bake the cakes: Place each cake on top of a bay leaf on the prepared baking sheet. Bake for 25-30 minutes, or until the cakes are golden brown and firm to the touch.
- Drizzle with honey: Remove the cakes from the oven and let them cool slightly. Drizzle generously with honey while still warm.
- Serve: The libum can be served warm or at room temperature, accompanied by extra honey if desired.
This ancient cheesecake is best enjoyed fresh, with the fragrant bay leaves infusing a subtle aroma into the cakes, transporting you back to the times of Ancient Rome.
