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Teisen Mel recipe (Traditional Welsh Honeycake)

Ingredients:

½ lb plain flour
½ teaspoon baking flour
1 ½ teaspoon ground cinnamon
½ lb honey
 ¼ lb butter
2 eggs
¼ lb castor sugar
1 tablespoon milk.

Method: 

1. Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8½ inches across the top.

2. Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the ¼ lb honey, gradually.

3. Gently mix in the flour, then the milk.

4. 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.

5. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.

6. 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. 

7. 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. 

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