Honey was the only sweetener that was available to people during medieval times. Sugar was very expensive, and together with exotic fruits, marzipan, almonds, nuts, raisins, cinnamon, cloves, saffron and other spices it was sailed in on ships from distant lands.
Wax and honey were exported from Livonia in significant amounts; due to the short northern summers, honey was distinguished for its especially high quality. Honey cake, one of the most popular cakes in Latvia, is also often found in the assortment of confectioneries. Fragrant honey pastry layers are filled with sour cream and the surface of the cake decorated with crumble, nuts or berries.
As sugar was very expensive in Livonia, sweet root vegetables like carrots were used for baking cakes. The cake was especially rich and delicious, when honey, cinnamon, nuts and raisins were also added. Today carrot cake is made by adding layers of cream cheese, walnuts or hazelnuts, but this cake is also a perfect companion for afternoon tea or coffee without these extras.
KAMA FLOUR DESSERT
Kama is a flour mix made of roasted rye, barley, wheat and dried green peas. Sometimes also oats are used. Kama flour, a pinch of salt and sugar are mixed into a kefir, yoghurt or whipped cream and the mixture is left to rise. Farmers ate kama mixed with sour milk during summer time. Fresh berries or jams can be added for taste. It is often eaten with cranberry sauce as a breakfast food or light snack.