Teisen Mel is a traditional Welsh honeycake that offers a delightful contrast of textures and flavors. The base is a tender, spiced sponge infused with warm cinnamon and rich runny honey, creating a moist and aromatic crumb. Topped with a delicate, glossy meringue made from the reserved egg whites, this cake balances sweetness with a light, airy finish. It is a comforting dessert that evokes nostalgia and home-style baking. Perfect for afternoon tea or as a special treat for family gatherings, this cake is simple to prepare using pantry staples. The combination of honey, butter, and spices results in a uniquely British flavor profile that pairs beautifully with a cup of tea.
Teisen Mel ( Traditional Welsh Honeycake
Description
Teisen Mel is a traditional Welsh honeycake that offers a delightful contrast of textures and flavors. The base is a tender, spiced sponge infused with warm cinnamon and rich runny honey, creating a moist and aromatic crumb. Topped with a delicate, glossy meringue made from the reserved egg whites, this cake balances sweetness with a light, airy finish. It is a comforting dessert that evokes nostalgia and home-style baking. Perfect for afternoon tea or as a special treat for family gatherings, this cake is simple to prepare using pantry staples. The combination of honey, butter, and spices results in a uniquely British flavor profile that pairs beautifully with a cup of tea.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC/Gas Mark 6).
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Separate the eggs, placing the yolks in a mixing bowl and the whites in a separate clean, dry bowl.
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Sieve the flour, baking powder, and ground cinnamon into a large bowl and set aside.
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Lightly grease an 8 1/2-inch round cake tin.
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Cream the softened butter with 3 oz (approx. 3/4 of the caster sugar) until light and fluffy.
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Beat in the egg yolks one at a time, then gradually mix in the 1/4 lb of runny honey.
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Gently fold in the dry ingredients, followed by the milk, mixing until just combined.
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Spread the mixture evenly into the prepared tin, mounding it slightly in the center.
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Bake for approximately 30 minutes, or until the cake is set and golden.
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Remove from the oven and let the cake rest in the tin for 2 minutes.
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Turn the cake out onto a wire rack to cool for 10 minutes.
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Slide the cake onto a baking tray and brush the top with 1 tablespoon of warmed honey.
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Reduce oven temperature to 325ðF (160ðC/Gas Mark 3).
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Whisk the reserved egg whites and remaining 1 oz of caster sugar until stiff, glossy peaks form.
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Swirl the meringue over the top of the cake.
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Bake for a further 20 minutes, or until the meringue is lightly browned.
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Allow the cake to cool completely before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2651.1kcal
- % Daily Value *
- Total Fat 105.4g163%
- Saturated Fat 61.8g309%
- Cholesterol 617.3mg206%
- Sodium 1217.5mg51%
- Total Carbohydrate 400.1g134%
- Dietary Fiber 10.1g41%
- Sugars 221.7g
- Protein 37.5g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bowl used for whisking egg whites is completely clean and free of any grease or yolk, as this will prevent the meringue from forming stiff peaks.
The recipe mentions "double this amount" for milk; if the batter appears too thick after adding the first tablespoon, add more milk until the desired consistency is reached.
If you prefer a fruitier flavor, you can brush the cake with redcurrant jelly instead of the additional honey before adding the meringue.
Store any leftovers in an airtight container at room temperature for up to two days.
