Welsh Honey Cakes

Tiessennau Mel, for St. David's Day

• Ready In: 35 mins
• Serves: 12

Ingredients

• 2⁄3 cup honey
• 1 -1 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 4  ounces butter
• 2⁄3 cup sugar
• 2  eggs, separated
• 2  tablespoons milk
• 2  cups flour
• 1  pinch salt
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 375F/190C Grease and flour a muffin tin or use liners.
2. Stir together flour, cinnamon and baking soda.
3. Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between.
4. Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently.
5. Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest.
6. Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional).
7. Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown.
8. Leave the cakes in the tin for a few minutes before turning out to cool.