This recipe was recreated from the Elizabethan era with ingredients from today. It tastes so good.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Beat butter in a bowl until creamy; add sugar and continue beating until light and fluffy. Beat in egg yolk.

  • Whisk flour, allspice, and turmeric together in a bowl. Sift flour mixture into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish. Beat egg white in a small bowl and brush dough with egg white.

  • Bake in the preheated oven until cake feels firm when lightly pressed in the center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in baking dish.

Nutrition Facts

275 calories; protein 3.3g 7% DV; carbohydrates 29.8g 10% DV; fat 16.1g 25% DV; cholesterol 58.9mg 20% DV; sodium 116.4mg 5% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2015
Nice very very nice. I didn't know what this was supposed to be. Is it a cake a cookie a bar type dessert? Well it is a mix of sorts. Crispy on top because of the egg cake/bar-like in substance-and very delicate. I ate it for breakfast after leaving it to cool overnight. It goes very well with tea. The flavour is aromatic and spiced thanks to the allspice and sweet enough to compliment an un-sweetened drink. The turmeric gives it more a hue than color. It yielded 9 squares. It covered the bottom of a 9-inch pan with about 3/4 of an inch in height and rises very little. If you need to double the recipe do so in two separate pans as I don't think it would be as nice if it were thicker. It's perfect the way it is! I used gluten free flour without xanthan gum and it fell apart easily so plan accordingly if you use gf flours. Thank you Jenna Arden for your adaptation of this treasure. Read More