Categories: Breads 
      Yield: 1 servings 
  
    1/2 lb Plain white household flour 
    1/2 ts Baking powder 
  1 1/2 ts Ground cinnamon 
    1/4 lb Runny honey 
      1 tb Runny honey 
    1/4 lb Butter 
    1/4 lb Caster sugar 
      2    Large eggs 
      1 tb Milk (or double this amount) 
  
  Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin 
  pie plate measuring about 8-1/2-inches across the top. 
  Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks 
  then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. 
  Spread the mixture in the prepared tin, mounding it slightly in the 
  centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour. 
  Let the cake rest in its tin for 2 minutes before turning it out on to a 
  wire rack. Let it cool for 10 minutes then slide it on to a baking tray 
  and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if 
  you prefer. 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. Serve the cake when it is 
  cold. Makes 1 cake.