Teisen Mel is a traditional Welsh recipe for a honey cake that is often served as a dessert or snack. The cake is made with a combination of honey, flour, eggs, and baking soda, and is typically flavoured with cinnamon, nutmeg, and cloves. Teisen Mel is often served with a dollop of whipped cream or ice cream, and is sometimes garnished with a sprig of rosemary.
Sieve the flour, raising agent and spice into a bowl.
Lightly grease a tinpie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light.
Add the egg yolksthen 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 awire rack.
Let it cool for 10 minutes then slide it on to a baking tray andbrush the top with 1 tablespoon warmed honey - or redcurrant jelly if youprefer.
Whisk the egg whites and the remaining 1 oz sugar to make a glossymeringue 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.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Sieve the flour, raising agent and spice into a bowl.
Lightly grease a tinpie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light.
Add the egg yolksthen 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 awire rack.
Let it cool for 10 minutes then slide it on to a baking tray andbrush the top with 1 tablespoon warmed honey - or redcurrant jelly if youprefer.
Whisk the egg whites and the remaining 1 oz sugar to make a glossymeringue 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.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
