Honey cakes with Pembrokeshire honey gelato

Makes 6 Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/ 160C F/Gas 4. Grease and line 6 x 225ml pudding tins or a 1kg loaf tin.

Sift the flour, bicarbonate of soda and cinnamon into a bowl. Put the butter and muscovado sugar and all but 2tbsp of the golden caster sugar in another bowl and cream together with a wooden spoon.

In another bowl, use a hand-held electric whisk to whisk the egg white from the separated egg until soft peaks form. Continue to whisk in the remaining caster sugar, 1tbsp at a time, and set aside.

Without rinsing the beaters, whisk the whole eggs and the separated yolk into the creamed butter and sugar, followed by the honey.

Add a little of the flour mixture, and continue adding a little at a time, folding in with a wooden spoon between each addition, adding a little milk if the mixture remains too dry.

Spoon the mixture into the prepared tin/s, up to 1.5cm from the top. Bake the small cakes for around 20 minutes, the larger one for 50 minutes, until springy.

Cool for a few minutes in the tin/s, then carefully remove and transfer to a wire rack. Spoon over the warmed honey and leave to cool for around 10 minutes.

Meanwhile, whisk the egg whites for the topping until soft peaks form, then whisk in the golden caster sugar, 1tbsp at a time. Divide the meringue over the top of the cake/s and, using a palette knife, pull it into troughs and peaks.

Blow-torch the meringue until golden in parts and serve warm with the honey ice cream.