Welsh Honey Cakes

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    12


These Welsh honey cakes, also known as Tiessennau Mel in Welsh, are quick and easy to make and delicious topped with pistachios and dried raspberries.

Method

  1. Preheat the oven to 180C (fan 160C, gas mark 4) and grease a 12 hole non stick muffin tin.

  2. Sieve together the flour, bicarbonate of soda, allspice and cinnamon.

  3. Cream together the butter, sugar and honey until light and fluffy.

  4. Gradually beat in the eggs and then fold in the flour mixture, adding the milk for a dropping consistency.

  5. Divide equally between the 12 holes of the muffin tin. Bake in the oven for 25 minutes until risen, golden and springy to the touch.

  6. Remove and cool in the tin for 5 minutes and then turn them out to continue cooling on a wire rack.

  7. To make the icing mix the icing sugar with the extract and 2 tablespoons of water to make an icing that just runs off a spoon.

  8. Place all the muffins so they are bottom side up and spoon over the icing so it drips down the sides and top with pistachios and some freeze dried raspberries if using. Leave for 15 minutes to set before serving.

Let's Bake

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Reviews

  1. 5 star rating

    Amazing recipe! Couldn’t recommend more!!!! 😋

  2. 5 star rating

    True is such a great recipe! Can’t recommend it more!!!!

  3. 5 star rating

    yum

  4. 5 star rating

    Great recipe, cakes turned out well!

  5. 5 star rating

    Even though we had to adjust the recipe a tad ( less honey, more muscavado sugar), the cakes rose beautifully and tasted delicious.
    Thank you for posting this recipe, my daughter has had to create a 3 course meal inspired by Welsh flavours so it has been a delight to create something authentic.

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