225g (8oz) Plain White Flour
110g (4oz) Runny Honey
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Large Eggs
1 tbsp Runny Honey
1 tbsp Milk
1½ tsp Ground Cinnamon
½ tsp Baking Powder
Pre-heat oven to 200°C: 400°F: Gas 6. Sieve the flour, cinnamon and baking powder into a large mixing bowl. Cream the butter with 3 oz sugar until light and fluffy. Gradually add the egg yolks, then the 110g (4oz) honey. Fold in the flour mixture, adding milk if the mixture appears to dry. Spoon into cupcake liners Bake for approximately 17 minutes. Allow to cool for 10 minutes then gently place cakes on to a baking tray and brush the tops with 1 tablespoon warmed honey.
Whisk the egg whites until stiff and then fold in the remaining caster sugar.. Spread spread the meringue on top of the cake. Reduce the oven to 170°C: 325°F: Gas 3. Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.
