Welsh Honey Cake

Teisen Mel

225g (8oz) Plain White Flour
110g (4oz) Runny Honey
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Large Eggs
1 tbsp Runny Honey
1 tbsp Milk
1½ tsp Ground Cinnamon
½ tsp Baking Powder

Pre-heat oven to 200°C: 400°F: Gas 6.
Sieve the flour, cinnamon and baking powder into a large mixing bowl.
Cream the butter with 3 oz sugar until light and fluffy.
Gradually add the egg yolks, then the 110g (4oz) honey.
Fold in the flour mixture, adding milk if the mixture appears to dry.
Pour into a well greased cake tin slightly mounding in the centre.
Bake for approximately 30 minutes.
Allow the cake rest for 2-3 minutes before turning it out on to a wire rack.
Allow it cool for 10 minutes then gently place on to a baking tray and brush the top with 1 tablespoon warmed honey.
Whisk the egg whites until stiff and then fold in the remaining caster sugar..
Spread spread the meringue on top of the cake.
Reduce the oven to 170°C: 325°F: Gas 3.
Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.
Serve cold.

Baking Recipes

Welsh Honey Cake

Teisen Mel