Tiessennau Mel Honey Cakes Welsh Recipes

Steps:

• Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
• Stir together flour, cinnamon and baking soda.
• Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
• Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
• Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
• Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
• Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
• Leave the cakes in the tin for a few minutes before turning out to cool.

Steps:

• Sieve the flour, baking powderand 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 center.
• 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 onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant 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.