Recipe: Teisen Mel Traditional Welsh Honeycake

Title: Teisen Mel (Traditional Welsh Honeycake)
Categories: Breads
Yield: 1 servings

1/2 lb Plain white household flour 1/4 lb Butter
1/2 ts Baking powder 1/4 lb Caster sugar
1 1/2 ts Ground cinnamon 2 lg Eggs
1/4 lb Runny honey 1 tb Milk (or double this amount)
1 tb Runny honey

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



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