1/2 lb Plain white household flour

    1/2 t  Baking powder

  1 1/2 t  Ground cinnamon

    1/4 lb Runny honey

      1 T  Runny honey

    1/4 lb Butter

    1/4 lb Caster sugar

      2    Large eggs

      1 T  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.