Teisen Mel (Traditional Welsh Honeycake) - cooking recipe

Ingredients

1/2 lb plain white household flour
1/2 teaspoon baking powder
1 1/2 teaspoons ground allspice or 1 1/2 teaspoons cardamom
1/4 lb melted honey
1 tablespoon melted honey or 1 tablespoon red currant jelly
1/4 lb butter
1/4 lb caster sugar
2 large eggs
2 tablespoons milk

Preparation

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.