Teisen Mel is a beloved traditional Welsh dessert that combines the warmth of cinnamon and honey with a light, airy sponge. This cake begins with a rich base of butter, sugar, eggs, and flour, baked until golden and fragrant. Once cooled slightly, it is brushed with warm honey to soak into the crumb, adding deep sweetness and moisture. The final touch is a swirl of glossy meringue made from the reserved egg whites, which bakes to a delicate, crisp finish. The result is a tender, flavorful cake that balances earthy spice with sweet honey notes. It is perfect for afternoon tea or as a special treat for family gatherings. Simple to prepare with pantry staples, this recipe captures the comforting essence of British baking heritage.
Teisen Mel (Traditional Welsh Honeycake
Description
Teisen Mel is a beloved traditional Welsh dessert that combines the warmth of cinnamon and honey with a light, airy sponge. This cake begins with a rich base of butter, sugar, eggs, and flour, baked until golden and fragrant. Once cooled slightly, it is brushed with warm honey to soak into the crumb, adding deep sweetness and moisture. The final touch is a swirl of glossy meringue made from the reserved egg whites, which bakes to a delicate, crisp finish. The result is a tender, flavorful cake that balances earthy spice with sweet honey notes. It is perfect for afternoon tea or as a special treat for family gatherings. Simple to prepare with pantry staples, this recipe captures the comforting essence of British baking heritage.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC). Grease an 8.5-inch round cake tin or pie plate.
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Sift the flour, baking powder, and ground cinnamon together into a large mixing bowl.
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In a separate bowl, cream the softened butter with 3 oz (approx. half) of the caster sugar until light and fluffy.
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Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
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Gradually stir in 1/4 lb (approx. 1/2 cup) of runny honey.
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Fold the dry flour mixture into the butter mixture alternately with the milk, mixing gently until just combined.
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Spread the batter evenly into the prepared tin, mounding it slightly in the center.
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Bake for 30 minutes, or until a skewer inserted into the center comes out clean.
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Let the cake cool in the tin for 2 minutes, then turn out onto a wire rack.
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Allow the cake to cool for another 10 minutes.
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Brush the top of the warm cake with 1 tablespoon of warmed honey.
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While the cake cools, whisk the egg whites with the remaining 1 oz of sugar until stiff, glossy peaks form.
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Spread or swirl the meringue mixture over the top of the cake.
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Return the cake to the oven, now reduced to 325ðF (160ðC), and bake for 20 minutes until the meringue is lightly browned.
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Remove from oven and allow to cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1236.8kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 356.6mg15%
- Total Carbohydrate 284.6g95%
- Dietary Fiber 10.1g41%
- Sugars 106.2g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
