Teisen Fêl (Welsh Honey Cake)
A fragrant, moist sponge enriched with rich Welsh honey and gentle warming spices. It matures to an even softer, stickier texture after baking.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20 cm round cake tin
- •greaseproof paper
- •saucepan
- •mixing bowl
- •wire cooling rack
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 48 g
- fibre
- 1.5 g
- protein
- 5 g
- calories
- 340 kcal
Instructions
- 1
Preheat your oven to 170°C (150°C fan) and line a 20 cm round cake tin with greaseproof paper.
- 2
Melt the butter, honey, and brown sugar gently in a saucepan over low heat on the hob.
- 3
Remove the pan from the heat once melted and leave it to cool for five minutes.
- 4
Sift the self-raising flour, mixed spice, cinnamon, and salt together into a large mixing bowl.
- 5
Pour the warm honey mixture into the dry ingredients and stir thoroughly with a wooden spoon.
- 6
Beat in the eggs and milk until you achieve a smooth, glossy batter.
- 7
Pour the batter into the prepared cake tin and level the top with a spatula.
- 8
Scatter the flaked almonds evenly over the surface of the batter.
- 9
Bake for 40 to 45 minutes until golden brown and a skewer inserted in the centre comes out clean.
- 10
Warm the extra two tablespoons of honey and brush gently over the warm cake before cooling on a wire rack.
Chef's tips
Let the cake sit wrapped in greaseproof paper for 24 hours before slicing, as the honey flavour deepens and turns sticky. If the almonds brown too quickly in the oven, tent the tin loosely with foil after 30 minutes.
Ingredient substitutions
- Welsh honey → runny wildflower honey or dark heather honey
- self-raising flour → 225 g plain flour whisked with 2 tsp baking powder
- flaked almonds → halved blanched almonds arranged neatly on top
Storage
Store in an airtight cake tin wrapped in greaseproof paper at room temperature for up to five days.
Reheating
Warm individual slices in a low oven or microwave for ten seconds to restore a soft, sticky crumb.
Common mistakes to avoid
- •Adding beaten eggs to the boiling honey liquid, which scrambles the eggs.
- •Baking at excessive heat, causing honey to darken and turn bitter before the centre bakes.
- •Cutting the cake immediately while steaming hot, which causes the delicate crumb to tear.
Serving suggestions
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