1. Sieve the flour, baking powderand spice into a bowl. 2. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top. 3. Cream the butter with 3 oz sugar until creamy and light. 4. Add the egg yolks then the 1/4 lb honey, gradually. 5. Gently mix in the flour, then the milk. 6. Spread the mixture in the prepared tin, mounding it slightly in the center. 7. Bake at 400 F (200 C) gas mark 6 for about half an hour. 8. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. 9. Let it cool for 10 minutes then slide it onto a baking tray and brush the top with 1 tablespoon warmed honey - or red currant jelly if you prefer. 10. 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. 11. Serve the cake when it is cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
