Teisen Mel (Traditional Welsh Honeycake) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a great holiday cake. So good. Ingredients:
1/2 lb plain white household flour |
1/2 teaspoon baking powder |
1 1/2 teaspoons ground allspice or 1 1/2 teaspoons cardamom |
1/4 lb melted honey |
1 tablespoon melted honey or 1 tablespoon red currant jelly |
1/4 lb butter |
1/4 lb caster sugar |
2 large eggs |
2 tablespoons milk |
Directions:
1. Sieve the flour, baking powderand spice into a bowl.
2. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.
3. Cream the butter with 3 oz sugar until creamy and light.
4. Add the egg yolks then the 1/4 lb honey, gradually.
5. Gently mix in the flour, then the milk.
6. Spread the mixture in the prepared tin, mounding it slightly in the center.
7. Bake at 400 F (200 C) gas mark 6 for about half an hour.
8. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack.
9. Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer.
10. 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.
11. Serve the cake when it is cold.
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