Teisen Mel Traditional Welsh Honeycake Recipes

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.

Steps:

• Preheat oven to 400°F.
• Sieve the flour and baking powder and rub in the butter.
• Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
• Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
• Bake for about 20 minutes at 400°F.
• Cool an spread with jam (apricot or raspberry).
• For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
• Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.

Steps:

• Peel and core the apples and cut into tiny dice.
• Preheat oven to 350°F.
• Rub the fat into the flour, add the sugar.
• Add the apples and mix together with a little milk to bind to a fairly stiff dough.
• Spread into well greased shallow tin and bake at 350 F for about 30 minutes.

Steps:

• Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using a fan oven, reduce by 25°C.
• Grease your patty tins.
• Sieve together flour, cinnamon and bicarbonate of soda.
• Cream butter and sugar until fluffy.
• Separate the egg yolk from the white.
• Beat the yolk into sugar and butter, then add the honey, gradually.
• Stir in the flour with a little milk as required and mix all together lightly.
• Whisk the egg white into a stiff froth and fold into mixture.
• Half fill small patty tins with the mixture; dredge the top of each with caster sugar.
• Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly.
• When ready sprinkle a little more sugar.
• Croeso Cymreig.

Steps:

• Cream the sugar and fat.
• Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk.
• Bake in a greased tin for about 3/4 hour in a moderately hot oven.
• Gas control, Gas MArk 5 (375F).
• Alternate:
• 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.
• Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff.
• This mixture is enough to fill two sandwich tins.
• Bake for 30-40 minutes.
• Cut in half, spread with butter and eat hot.
• Oven control, Gas Mark 5 (375F).
• Croeso Cymreig.