Teisen Mel (Traditional Welsh Honeycake )

Teisen Mel is one of those treasures from the Welsh baking tradition that deserves far more attention than it gets.

A buttery, cinnamon-spiced cake sweetened generously with real honey gets baked until golden, brushed with more warm honey while it’s still hot, then crowned with a billowy swirl of glossy meringue that bakes to a pale, marshmallowy finish.

The combination of sticky-sweet honey cake and crisp, airy meringue is absolutely gorgeous.

This is proper tea-table baking, the kind of cake that fills a Welsh kitchen with the smell of warm spice and makes everyone gather round before it’s even cooled.

Kitchen Tips

• Cream the butter and sugar until genuinely light and fluffy. This is what gives the cake its lift since the recipe uses very little baking powder.
• Add the honey gradually to the creamed butter so the mixture doesn’t split.
• Brush the honey glaze on while the cake is still warm so it soaks in and creates a sticky layer for the meringue to cling to.
• Swirl the meringue with bold, dramatic peaks. They’ll toast beautifully in the oven and give the finished cake real presence.
• If you prefer a tart contrast, swap the honey glaze for redcurrant jelly before adding the meringue.