Traditional Caerleon Roman-Style Honey & Nut Cake

Melt Welsh honey with a splash of milk. Stir in ground walnuts, almonds, and chopped dried figs.

Mix with breadcrumbs (instead of flour, ancient Roman style) and a pinch of black pepper and cinnamon.

Press into a tin and bake at 160°C (325°F) for 35 minutes. Drizzle with extra honey while warm. A dense and historical feast from the Roman fortress town of Caerleon.