teisen mel (traditional welsh honeycake) |
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Recipe name:
teisen mel (traditional welsh honeycake)
Yield:
1 Servings
Ingredients:
Plain white household flour 1/2 lb
Baking powder 1/2 ts
Ground cinnamon 1 1/2 ts
Runny honey 1/4 lb
Runny honey 1 tb
Butter 1/4 lb
Caster sugar 1/4 lb
Eggs 2 lg
Milk (or double this amount) 1 tb
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Preparation:
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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