Teisen Mel (Traditional Welsh Honeycake)

• 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

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.

white household flour, baking powder, ground allspice, honey, honey, butter, caster sugar, eggs, milk

Taken from www.food.com/recipe/teisen-mel-traditional-welsh-honeycake-137494 (may not work)