Teisen Mel (Traditional Welsh Honeycake)
0.50 lb Plain white household flour
0.50 ts Baking powder
1.50 ts Ground cinnamon
0.25 lb Runny honey
1.00 tb Runny honey
0.25 lb Butter
0.25 lb Caster sugar
2.00 lg Eggs
1.00 tb Milk (or double this amount)
Sieve the flour, raising agent and spice into a bowl. Lightly grease
a tin pie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light. Add the egg
yolks then the 1/4 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 F (200 C) 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 F (160 C) gas mark 3 for
about 20 minutes. Serve the cake when it is cold. Makes 1 cake.
Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias