Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ lb all-purpose flour
- ½ tsp baking powder
- 1½ tsp cinnamon
- ¼ lb + 1 tbsp honey
- ¼ lb butter
- ¼ lb sugar
- 2 large eggs
- 1 tbsp milk (more or less as needed)
Directions
Sift the flour, baking powder and cinnamon into a bowl.
In another bowl, cream the butter with 3 ounces of sugar; add the egg yolks and gradually stir in the ¼ lb of honey.
Carefully stir in the flour mixture, and then add the milk.
Lightly grease a pie plate tin, and spread the batter leaving a slight mound in the center.
Bake at 400° for about thirty minutes; let cake rest for two minutes before turning it onto a wire rack.
Let the cake cool for ten minutes, and then place it onto a baking tray.
Brush the top with 1 tbs honey.
Whisk the egg whites and remaining 1 ounce of sugar to prepare a meringue mixture, and swirl over the top of the cake.
Bake at 325°F for about twenty minutes; cool completely before serving.
Category:Welsh Desserts
Category:Cake Recipes
Category:Honey Recipes