Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Plain white household flour |
| ½ teaspoon | Baking powder |
| 1½ teaspoon | Ground cinnamon |
| ¼ pounds | Runny honey |
| 1 tablespoon | Runny honey |
| ¼ pounds | Butter |
| ¼ pounds | Caster sugar |
| 2 larges | Eggs |
| 1 tablespoon | Milk (or double this amount) |
Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-½-inches across the top.
Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the ¼ 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 a wire rack. Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant 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. Makes 1 cake.
Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias