---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TEISEN MEL ( TRADITIONAL WELSH HONEYCAKE )
 Categories: Breads
      Yield: 1 servings
 
    1/2 lb Plain white household flour
    1/2 t  Baking powder
  1 1/2 t  Ground cinnamon
    1/4 lb Runny honey
      1 T  Runny honey
    1/4 lb Butter
    1/4 lb Caster sugar
      2    Large eggs
      1 T  Milk (or double this amount)
 
  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.
 
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