Tiessennau Mel (honey Cakes) Welsh

Tiessennau Mel (honey Cakes) Welsh

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Serves: 30,Yield: 30-36 little cakes

    • About This Recipe

    “This is an adopted recipe and after trying it out, I must say I was very surprised on how good it tastes! Kinda homey.I don’t dredge it with sugar before or after baking as I don’t really need the extra bit of sugar. I used Wildflower honey.”

    Ingredients

  • 4ounceshoney
  • 1/2 teaspoonbicarbonate of soda
  • 1teaspooncinnamon
  • 4ounces butter or 4ouncesmargarine
  • 4ouncesbrown sugar
  • caster sugar
  • 1egg
  • 2 -3tablespoonsmilk
  • 1/2 lbflour

    • Directions

  • 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.

    • Reviews

  • “Made these for “Virtual culinary cruise:British Isles and Ireland September 2009. These are lovely little cakes, I would recommend using quite a strong flavoured honey in the recipe to maximise the delicate flavours. The batter is quite stiff, but very easy to put together.I used dark brown sugar as it was all I had and will be making these again. Thanks for posting.”

  • “I made these cakes for Ostara celebration.Yum!They were so easy to make and everyone loved them.I couldn’t find caster sugar, so I just used powdered sugar.”

  • “These are sooooo good.Everyone at work and church loved them when we made them!We topped them with whipped cream and burnt sugar (carmelize sugar with a few drops of lemon juice, then drizzle sugar onto waxed or parchment paper to harden).I did have to double the amount of milk and still the batter was VERY thick, and in a mini muffin tin it makes about 66 delicious little treats!”

  • “I used eggs substitutes to eliminate the cholesterol, so I couldn’t seperate the yolk and whites of the eggs, but it was still a spectacular little treat. I baked mine in a mini-muffin pan at 400F for 15 minutes. They are really a hit!!”

  • “Simple and delicious. Pretty easy to make. Great when dipped into cold milk. Will be a favourite with children.”

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