Time 1h30m Yield 8 serving(s) Number Of Ingredients 9 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.
Time 40m Yield 30-36 little cakes, 30 serving(s) Number Of Ingredients 9 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.
