Libum (Roman cheesecake)

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Libum was a sacrificial cake sometimes offered to household spirits during Rome’s early history. The recipe below comes from the Roman consul Cato’s agricultural writings, which included simple recipes for farmers. References to this recipe are also found in the works of Apicius, a noted figure in the gastronomic history of the Roman Empire

“Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.”

Ingredients (serves 4)

  • 1 cup all-purpose flour, sifted
  • 8 oz. ricotta cheese
  • 1 egg, beaten
  • 4 bay leaves
  • ½ cup honey

Instructions

  • Beat the cheese until it’s soft
  • Add the egg and beat until it is well incorporated
  • Slowly add the flour and mix until incorporated and a soft dough forms
  • Divide into four equal portions
  • Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath.
  • Place in an oven that has been preheated to 425° F and bake for 35-40 minutes until golden-brown.
  • Warm the honey and place the warm cakes in it so that they absorb it.
  • Allow to stand 30 minutes before serving.

The Romans often covered their food while it was cooking with a domed earthenware cover called a testo or brick. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick if you wish but it is not essential to the cooking of this recipe.

Variations:  This recipe is great as it is, but I have come up with a few additions to improve the flavor somewhat.  Try adding 1 tsp. of vanilla extract to the ricotta cheese when you first beat it.  The addition of 1 tbsp. of orange or lemon zest also adds a bit of zip to the recipe.  Some fruit coulis (a thick sauce made from puréed and strained fruit) or lemon curd drizzled over top of the cake gives color and great flavor to this dessert!

References

http://www.gutenberg.org/files/29728/29728-h/29728-h.htm

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