Preparation

Marcus Porcius Cato, the stern Roman senator and agricultural writer, included this recipe in his De Agri Cultura (On Agriculture) around 160 BCE. The libum was prepared as an offering to the Lares, the household spirits that protected Roman homes. These small, dense cakes were thought to sweeten the disposition of the gods—literally and figuratively.

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a bowl, thoroughly mix the drained ricotta with the flour until a cohesive dough forms. The mixture should be firm but pliable.
3. Add the beaten egg and work it into the dough until fully incorporated. The dough will become slightly sticky but should hold its shape.
4. Divide the dough into 6-8 equal portions. Shape each into a round, flat cake about 3 inches in diameter and 1 inch thick.
5. Place a bay leaf underneath each cake on a lightly oiled baking sheet. In ancient Rome, these would have been placed on actual bay leaves for baking.
6. Bake for 25-30 minutes until the tops are golden brown and firm to the touch.
7. Remove from the oven and immediately drizzle generously with honey while still hot. Sprinkle with poppy seeds if desired.
8. Serve warm as Cato intended, or at room temperature as a unique dessert.

Historical Note: Cato's instructions were terse: "Mix cheese with flour, make a cake, bake under a brick." This reconstruction adds details from archaeological and culinary research into Roman baking practices.