Teisen Mel Traditional Welsh Honeycake

This is a great holiday cake. So good. Posted for zaar world tour 05

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 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 gas mark 3 for about 20 minutes.

Serve the cake when it is cold.

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