Traditional Welsh Honeycake

1/2 pound plain white household flour
1/2 tablespoon baking powder
1 1/2 tablespoons ground cinnamon
1/4 pound runny honey
1 tablespoon runny honey
1/4 pound butter
1/4 pound caster sugar
2 large eggs
1 tablespoon milk (or double this amount)


Sieve flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across top. Cream butter with 3-ounces sugar until creamy light. Add egg yolks then 1/4 pound honey, gradually. Gently mix in flour, then milk. Spread the mixture in prepared tin, mounding it slightly in center, bake at 400 degrees for 30 minutes. Let rest in its tin 2 minutes before turning it out on to wire rack. Cool 10 minutes then slide on to baking tray and brush top with 1 tablespoon warmed honey - or red currant jelly if you prefer. Whisk egg whites and remaining 1 ounces sugar to make a glossy meringue mixture. Swirl this over top of cake and bake at 325 degrees, about 20 minutes. Serve cake cold.