Teisen Mel (Traditional Welsh Honeycake)

“This is a great holiday cake. So good. Posted for Zaar World Tour 05”
1hr 30mins

Ingredients Nutrition


  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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