Honey Spice Cakes from The Witcher 3: Blood and Wine

A while back, the BF and I were browsing the YouTubes for some Dishonoured 2 videos and accidentally came across this one by Johnny from Eurogamer, where he cooks a fish dumpling recipe that he found in game. It was really entertaining to see him cook this pretty weird recipe (by now we’ve seen all the Chiodini’s Kitchen videos, brilliant stuff!) and it made me excited to try out a videogame recipe myself!

We found the Serkonan Fish Dumplings recipe in Dishonoured 2 as well, but since we’ve finished Dishonoured 2 last week and are back to playing The Witcher 3: The Wild Hunt, I wanted to make something from The Witcher. On the interwebs I found a recipe for Honey & Spice Cakes from the Blood and Wine DLC and it sounded delicious and easy (the best kind of recipes in my opinion haha!). I decided that that would be the first blog post of a new series were I will be recreating recipes from books, games, tv series and movies: Naffy’s Fiction Kitchen! I already have some awesome recipes in mind that I’m really excited to try out!

A little disclaimer before we start: I am by no means an experienced baker (or cook for that matter), so if I make silly mistakes or you have any tips just let me know, because I want to learn! c: Also, I wanted to follow the original recipe as much as possible, so Naffy’s Fiction Kitchen will not nessesarily always produce edible foods XD

Now that’s out of the way…let’s begin!

Honey Spice Cake Recipe

I found the recipe for Ra’mses Gor-Thon’s signature Honey & Spice Cake on Reddit and adapted it here and there to make a smaller batch with ingredients that I already had lying around in the kitchen as I, unfortunately, didn’t have the time to avert from my main quest to travel to Zerrikania for a spice gathering quest c;

Do you see what they did there, by the way? That Gordon Ramsey reference is brilliant! Wouldn’t it be awesome if Gordon made a cooking video where he makes all of the Blood and Wine recipes?!


Original Adaption
3 cups raw buckwheat honey 1 1/2 cups of flower honey
4 cups spelt flour 2 cups of spelt flour
1 pat butter* 25 grams of unsalted butter
Zerrikanian spices to taste 1 tbsp cinnamon, 1 tsp crushed cloves, 1 tsp nutmeg
3 eggs 2 small eggs**
1/2 cup cow’s milk 1/4 cup of lactose free milk
1 pinch rock salt 1 pinch of table salt

* I had (and still have) no idea how much a pat of butter is, so just guesstimating here! 
** there are 3 eggs in the photo, but I ended up using just two


“Heat the milk, honey and butter to a simmer over a low flame, then let cool until lukewarm. Add flour, eggs and salt. Work vigorously until light and very sticky, then put in a clay pot. Cover with a cloth and leave in the cellar for a few days.

Before baking, take from the cellar and leave in a warm place. Split into 3 equal parts and work each with a rolling pin. Bake each part separately in a hot oven for 20 minutes. Tastes great with plum marmalade.”

So my first thought was: holy smokes, that is A LOT of honey!  There is basically almost as much honey as flour in this recipe. That will probably be liquidy and sticky af. How is this going to be a dough that you can work with a rolling pin? Also, since there is no baking powder in this recipe, won’t it also be dense af after baking…? But hey, I’m no master baker, so what the heck!

So I went ahead and poured the honey and the milk in a pot and added the butter. I put the pot on a low heat and kept stirring until all the ingredients were combined. This was probably my favorite part of this baking process, because it smelled So. Good. And it tasted good too! I had to control myself not to drink a whole cup of it.
When it was well combined, I transferred the mixture into a bowl to help it cool down a little faster. After that, I added the eggs, the spices and the salt and stirred vigorously with one of those vintage hand mixers. Quite the work out, as the mixture was a little thick and goopy!

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After mixing it was pretty obvious that this would never become a dough that you can work with a rolling pin, so I decided to just pour the mixture into 12 silicone muffin molds and baked them in the convection oven for about 20 minutes at 165 ºC (329 ºF). I left the remaining 1/3 of the mixture in the bowl and covered that with cling film to let it rest overnight. Maybe it would magically become thick enough to roll out?

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After 20 minutes and a successful skewer test I took the cakes out of the oven and let them cool for a bit before taking them out of their molds. I was relieved when they felt springy when I gently pressed my finger into one of them. Maybe not as dense af after all!

They came out of the mold really easily (love silicone molds!) and looked, felt and smelled pretty ok! After breaking one in half it was obvious that they were dense af, probably because the recipe didn’t call for rising agents. But on to the most important part: the taste test! It tasted…actually pretty dayum good! Really sweet, of course, because all of that honey and a little tough, but good! The texture and taste actually really reminded me of a Dutch cookie called Taai Taai (pronounced as “tie tie” like in necktie) and also a little of the German Lebkuchen. Did I accidentally make Taai Taai?? That’s kinda cool!

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So with that in mind, the next day I was set on making the remainder of the mixture more doughy (and thus Taai Taai-y) by adding some more spelt flour. It took maybe another cup to get it into a workable dough, as the mixture hadn’t thicken up that much, and I had to be sure not to overwork it, because then it would become really sticky again.

I then rolled out the dough on a (very) well floured wooden board to about 1 cm thick. Because I was interested to see if it would hold it’s shape during the baking process, I took a sharp kitchen knife and cut out the silhouette of the White Wolf. Or I tried to anyway. During the process I came to the painful realization that my artistic skills haven’t developed much after the age of 7…but hey, you’re never old enough to learn, right? RIGHT?? *nervous laugh*

After baking 20 minutes in the oven at 165 ºC (329 ºF), like the smaller cakes, the big White Wolf cookie was a little bit overdone on the edges, but soft in the middle. The smaller cookie was so hard you could probably use it as a Ninja throwing star and actually kill someone. It was interesting to see that the cookies not only held their shapes trough the baking process, but so did the indentations and added shapes (the nose on the smaller White Wolf cookie). Interesting! Good to know for when I want to get creative during the Dutch holiday Sinterklaas, when Taai Taai is traditionally eaten.

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So that was my experience with baking Ra’mses Gor’thon’s Honey & Spice Cakes from The Witcher 3: Blood and Wine! I’m not sure this wil become an addition to my tried and true baking recipes, but it was a fun little experiment! And they taste pretty good. I’m already excited to get cracking on the next Naffy’s Fiction Kitchen recipe!

Have you ever recreated a fictional recipe? Let me know in the comment section C: (comments)