Simple & easy Tiessennau Mel recipe with honey and spice

Welcome to my traditional Welsh recipe for Tiessennau Mel, also known as honey cakes. These sweet and delicious cakes have been enjoyed in Wales for generations and are a popular treat for St. David’s Day, the Welsh national holiday.

What makes these cakes so special is the use of Welsh honey, which gives them a unique flavor and a lovely golden color. The recipe also includes cinnamon and brown sugar, which add warmth and depth to the taste.

As a barista, I know how important it is to have a sweet treat to go with your coffee, and these honey cakes are the perfect complement. They are also great as a snack, dessert, or even as part of a special breakfast.

So, why not try your hand at making these traditional Welsh honey cakes? The recipe is easy to follow and uses simple ingredients that you may already have in your pantry. And the best part is, they’re absolutely delicious!

Why You’ll Love This Recipe

 

 

If you’re a fan of sweet treats and traditional desserts, then you’ll absolutely love this Tiessennau Mel recipe. These honey cakes are a classic Welsh recipe that has been passed down for generations. They’re soft, fluffy, and packed with delicious flavors that will leave you craving more.

One of the best things about this recipe is that it uses simple ingredients that you probably already have in your pantry. With just flour, milk, eggs, caster sugar, brown sugar, butter, cinnamon, bicarbonate of soda, and honey, you can make a batch of these heavenly cakes.

But what really makes these cakes special is the Welsh honey that’s used in the recipe. Mel honey is a traditional Welsh honey that has a unique flavor profile that pairs perfectly with the other ingredients in this recipe. The honey adds a natural sweetness and a rich depth of flavor that you just can’t get from regular sugar.

These cakes are perfect for any occasion, from a cozy night in to a St. David’s Day celebration. They’re so versatile that you can enjoy them for breakfast, as a snack, or as a dessert. They’re also great for sharing with friends and family, as they’re sure to be a hit with everyone.

So if you’re looking for a delicious and easy-to-make dessert that’s bursting with flavor, then you have to try this Tiessennau Mel recipe. Whether you’re a fan of Welsh cuisine or just looking for something new to try, these honey cakes are sure to impress.

Ingredient List

 

 

Here are the Ingredients You Need:

• Flour (4 ounces): The base of the cake, which gives it structure and texture.
• Milk (1/2 cup): Adds moisture to the cake batter.
• Egg (1): Binds the ingredients together and adds richness and flavor.
• Caster Sugar (1/4 cup): Gives the cake sweetness and helps it to brown.
• Brown Sugar (1/4 cup): Adds a caramel-like flavor and a moist texture to the cake.
• Butter (2 tablespoons): Provides richness and flavor to the cake batter.
• Margarine (2 tablespoons): Can be used instead of butter, but it will change the flavor of the cake.
• Cinnamon (1 teaspoon): A warm spice that adds depth of flavor to the cake.
• Bicarbonate of Soda (1/2 teaspoon): Helps the cake to rise and creates a light texture.
• Honey (4 ounces): The star ingredient that gives the cake its unique flavor and sweetness. Use Welsh honey for an authentic taste.
• Tiessennau Mel (Welsh honey cakes): Also known as Mel Welsh, Tiessennau Mel honey, or Welsh honey cakes. They are a traditional Welsh dessert made with honey and spices.

Note:

• You can substitute margarine with butter for this recipe. However, butter will give the cake a richer flavor.
• Use Welsh honey for an authentic taste of Tiessennau Mel.

 

The Recipe How-To

 

Now that we have gathered all the ingredients, let’s start making these delicious Tiessennau Mel. This recipe is simple and straightforward, perfect for beginners in baking. Follow these steps and enjoy the sweet and irresistible taste of this traditional Welsh dessert.

Step 1: Preparing the ingredients

Before we start, let’s make sure we have all the ingredients at hand. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, mix the 1/2 teaspoon bicarbonate soda and 1 teaspoon cinnamon with 2 tablespoons of milk. Set aside.

Step 2: Mixing the dry ingredients

In a large bowl, mix together 1 cup flour, 1/2 teaspoon bicarbonate soda, and 1/2 cup caster sugar. Make sure that the dry ingredients are well combined.

Step 3: Adding the wet ingredients

In a saucepan, melt 4 ounces of butter and 4 ounces of honey over low heat. Stir until well combined. Once melted, pour the honey and butter mixture into the bowl of dry ingredients. Add 1 beaten egg and the bicarbonate soda mixture that we set aside earlier. Mix everything together until it forms a dough-like texture.

Step 4: Shaping and Baking

Flour a clean surface and roll out the dough until it is about 1/4 inch thick. Use a cookie cutter or a glass to cut out circular shapes. Place the circles on the parchment-lined baking sheet and bake for about 10-12 minutes or until golden brown.

Step 5: Enjoying the Tiessennau Mel

Remove the baking sheet from the oven and let the Tiessennau Mel cool on a wire rack. These cakes are best served warm, but they can also be stored in an airtight container for a few days. Enjoy them on their own or with a cup of tea for a truly authentic Welsh experience.

Now that you have the recipe, it’s time to get baking! Don’t forget to share your creations on social media and tag us. Happy baking!

 

Substitutions and Variations

One of the best things about baking is that you can always get creative with the ingredients and personalize your recipe to your preferences. Here are some substitutions and variations you can try with this Tiessennau Mel recipe:

– Flour: You can use all-purpose flour or self-raising flour instead of plain flour for a different texture.

– Milk: If you don’t have milk, you can use almond, soy, or coconut milk as a substitute. These options will add a different flavor to the cakes.

– Butter: If you don’t have butter, you can use margarine or vegetable shortening as a substitute. Keep in mind that the flavor and texture of the cakes may vary slightly.

– Honey: This recipe calls for Welsh honey, but you can use any type of honey you prefer. If you want to try a different sweetener, you can use maple syrup or agave nectar instead of honey.

– Cinnamon: If you’re not a fan of cinnamon, you can omit it from the recipe. You can also add other spices like nutmeg or ginger for a different flavor.

– Fruit: To add some texture and sweetness to the cakes, you can add raisins, chopped nuts, or dried fruit to the batter.

– Chocolate: For a decadent twist, you can add chocolate chips or cocoa powder to the batter. This will turn the cakes into a chocolatey treat.

– Serving: You can serve the Tiessennau Mel cakes warm or cold. They are perfect on their own or with a dollop of whipped cream or a drizzle of honey.

Remember, baking is all about experimenting and finding what works for you. Don’t be afraid to try new things and make this recipe your own.

Serving and Pairing

Tiessennau Mel, or Welsh honey cakes, are a delicious treat that can be enjoyed any time of day. These cakes are perfect for breakfast, a midday snack, or even as a dessert. When serving these cakes, it is recommended to dust them with a light sprinkling of caster sugar or serve them with a dollop of whipped cream.

Pairing Tiessennau Mel with a hot cup of tea or coffee is a traditional Welsh way to enjoy them. The warmth of the beverage complements the sweetness of the honey cakes, making for a delightful flavor combination. You can also pair these cakes with a fruity jam or preserves for an extra touch of sweetness.

If you’re looking to elevate your Tiessennau Mel experience, try serving them with a side of fresh fruit. The tartness of berries or citrus can cut through the sweetness of the cakes, creating a perfectly balanced dessert. Another option is to serve these cakes alongside a slice of fruit cake, which is a traditional Welsh dessert.

Tiessennau Mel can also be enjoyed as a standalone treat, making them a perfect snack to take on the go. Whether you’re enjoying them at home or on the move, these cakes are sure to satisfy your sweet tooth.

In summary, Tiessennau Mel can be served in various ways to suit your taste and occasion. Whether you pair them with a hot beverage, fresh fruit or a slice of fruit cake, these Welsh honey cakes are sure to be a crowd-pleaser.

Make-Ahead, Storing and Reheating

These Tiessennau Mel (honey cakes) are perfect for making ahead of time and storing for later. In fact, they often taste better the day after they are made, giving the flavors a chance to meld together. To store them, simply cover them with foil or plastic wrap and place them in an airtight container at room temperature for up to three days.

If you want to store them for longer, you can freeze them for up to three months. To freeze the cakes, wrap them individually in plastic wrap and then in foil. When you are ready to eat them, simply thaw them out at room temperature for a few hours or in the microwave for a few seconds until they are warm.

Reheating the cakes is easy and can be done in the microwave or oven. Simply place the cakes in the microwave for 10-15 seconds on high or in the oven at 350°F for 5-7 minutes until they are warm and slightly crispy on the outside.

One important tip to keep in mind when storing these cakes is to make sure that they are not exposed to air, as they can turn hard and dry if left out for too long. By storing them properly, you can enjoy these Tiessennau Mel (honey cakes) any time you want, whether it’s for a special occasion or just as a sweet treat to enjoy with your coffee or tea.

Tips for Perfect Results

When making Tiessennau Mel, there are a few tips that can help you achieve perfect results. As a barista who has baked many batches of honey cakes, I have learned a few tricks that can make all the difference. Here are my top tips for achieving the perfect Tiessennau Mel:

First, make sure you use the right type of honey. Welsh honey, also known as Mel Welsh, is the traditional honey used in this recipe. It has a unique flavor that adds depth to the cakes. If you can’t find Welsh honey, use a high-quality honey with a similar flavor profile.

Second, don’t overmix the batter. Mix the dry ingredients together, then add the wet ingredients and mix until just combined. Overmixing can lead to tough cakes.

Third, use a nonstick pan or griddle. This will prevent the cakes from sticking and will ensure even cooking.

Fourth, keep the heat low and slow. Cooking the cakes over low heat will prevent them from burning and will give them a chance to cook all the way through.

Fifth, don’t flip the cakes too soon. Wait until the edges are set and the cakes are bubbly before flipping. This will prevent them from falling apart.

Sixth, let the cakes cool on a wire rack. This will prevent them from getting soggy on the bottom.

Seventh, store the cakes in an airtight container. Tiessennau Mel can turn hard and dry if left out in the open air. Storing them in an airtight container will keep them fresh for longer.

Finally, don’t be afraid to experiment with different variations. Try adding different spices, fruits, or nuts to the batter to create your own unique twist on the traditional recipe.

By following these tips, you’ll be on your way to making perfect Tiessennau Mel every time.

FAQ

Now that we’ve covered all the essential information about Tiessennau Mel, let’s move on to the frequently asked questions section. Here, we’ll answer some of the most common questions that people have about this delicious Welsh honey cake recipe. So, whether you’re a beginner or an experienced baker, keep reading to find out everything you need to know before you start baking these mouth-watering cakes.

What is the difference between Welsh Cakes and scones?

When it comes to Welsh cakes, they can be enjoyed either hot or cold with a dusting of caster sugar. These cakes differ from scones in that they are typically not paired with any additional toppings or spreads. However, there are instances where they may be sold pre-split and spread with jam, or even buttered.

What is the difference between Eccles cakes and Welsh Cakes?

If you’re looking for a delicious and easy-to-make treat, Welsh Cakes are a great option. Although they may resemble Eccles Cakes, Welsh Cakes are flatter and not filled. To make them, you’ll need to cook them on a griddle or a bake stone. Don’t worry though, once you get the hang of it, making these cakes will be a piece of cake!

Why do my Welsh Cakes turn out hard?

Have you ever experienced making Welsh cakes that turned out hard, dry, or crumbly? If so, it’s likely because your mixture lacked sufficient moisture. To avoid this problem in the future, consider adding a small amount of milk to your mixture to achieve a softer consistency. This will help ensure that your Welsh cakes come out moist and delicious every time.

Is honey cake Russian or Ukrainian?

The Medovik, also known as the Classic Honey Cake, is a traditional cake from Ukraine that is widely enjoyed in Slavic nations. This delectable dessert comprises multiple layers and requires some time to bake, but the preparation process demands some patience.

Bottom Line

In conclusion, if you want to try a traditional Welsh recipe that is easy, delicious, and perfect for any occasion, Tiessennau Mel or Welsh Honey Cakes is definitely the way to go. With simple ingredients like flour, milk, egg, honey, and spices, you can create a moist and flavorful cake that will satisfy your sweet cravings and warm your heart with its rich history and cultural significance.

Whether you’re celebrating St. David’s Day, looking for a new dessert recipe, or simply want to explore the world of baking, Tiessennau Mel is a must-try. With the tips, substitutions, and variations provided, you can customize the recipe to your liking and make it your own.

So why not honor the traditions and flavors of Wales and bake some Tiessennau Mel today? Trust me, your taste buds will thank you, and you might just discover a new favorite treat. Happy baking!

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