Teisen Mel (Traditional Welsh Honeycake )
Sieve the flour, raising agent and spice into a bowl.
Lightly grease a tin pie plate measuring about 8½ inches across the top.
Cream the butter with 3 oz sugar until creamy and light.
Add the egg yolks then the ¼ lb honey, gradually.
Gently mix in the flour, then the milk.
Spread the mixture in the prepared tin, mounding it slightly in the centre, and then bake at 400℉ (200℃) gas mark 6 for about half an hour.
Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if you prefer.
Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture.
Swirl this over the top of the cake and bake at 325℉ (160℃) gas mark 3 for about 20 minutes.
Serve the cake when it is cold.