Teisen Mel (Traditional Welsh Honeycake )
Yield
1 servingsPrep
30 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¼ | pound |
honey
|
|
| 1 | tablespoon |
honey
|
|
| ¼ | pound |
butter
|
|
| ¼ | pound |
sugar, superfine
|
|
| 2 | large |
eggs
large |
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 113.4 | g |
honey
|
|
| 15 | ml |
honey
|
|
| 113.4 | g |
butter
|
|
| 113.4 | g |
sugar, superfine
|
|
| 2 | large |
eggs
large |
|
| 15 | ml |
milk
|
|
Directions
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.
