Teisen Mel (Traditional Welsh Honeycake)

1. 1

   Sieve the flour, baking powderand spice into a bowl.

2. 2

   Lightly grease a tin pie plate measuring about 8-1/2-inches across the top.

3. 3

   Cream the butter with 3 oz sugar until creamy and light.

4. 4

   Add the egg yolks then the 1/4 lb honey, gradually.

5. 5

   Gently mix in the flour, then the milk.

6. 6

   Spread the mixture in the prepared tin, mounding it slightly in the center.

7. 7

   Bake at 400 F (200 C) gas mark 6 for about half an hour.

8. 8

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

9. 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. 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. 11

    Serve the cake when it is cold.

* Per serving · 4 servings · Values may vary.