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    You are in: Home / Recipes / Tiessennau Mel (honey Cakes) Welsh Recipe
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    Tiessennau Mel (honey Cakes) Welsh

    Average Rating:

    5 Total Reviews

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    • on September 02, 2009

      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.

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    • on April 14, 2008

      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.

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    • on October 27, 2006

      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!

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    • on July 11, 2005

      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!!

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    • on April 23, 2005

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

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    Nutritional Facts for Tiessennau Mel (honey Cakes) Welsh

    Serving Size: 1 (21 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 83.6
     
    Calories from Fat 30
    36%
    Total Fat 3.3 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 15.3 mg
    5%
    Sodium 47.3 mg
    1%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 6.7 g
    27%
    Protein 1.0 g
    2%
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