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Teisen Mel (Traditional Welsh Honeycake )

 

81

Yield

1

servings

Prep

30

min

Cook

50

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 708g (25.0 oz)
Amount per Serving
Calories 264336% of calories from fat
 % Daily Value *
Total Fat 105g 161%
Saturated Fat 62g 310%
Trans Fat 0g
Cholesterol 668mg 223%
Sodium 812mg 34%
Total Carbohydrate 134g 134%
Dietary Fiber 8g 32%
Sugars g
Protein 76g
Vitamin A 67% Vitamin C 3%
Calcium 22% Iron 79%
* based on a 2,000 calorie diet How is this calculated?

 

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