If you love gingerbread, you'll love this honey cake. It goes great with tea and gray afternoons, and you probably already have all the ingredients at home.

You will prepare everything you need for this honey cake in less than half an hour, and it will take about 45 minutes to bake. The last detail of this sweet cake is the honey syrup that will make it wonderfully juicy.

Apart from tea, serve the honey cake with wine, dark beer or some kind of bitter liqueur.

Ingredients:

170 r honey
140 g butter
85 g brown muscovado sugar
2 eggs, beaten
200 g flour, sifted
2 teaspoons baking powder
water

For the glaze:

55 g powdered sugar
1 tablespoon honey
warm water

Preparation:

Preheat the oven to 180 degrees.

Grease a round mold with a diameter of 18 centimeters with butter.

Place honey, butter and sugar in a large saucepan. Add a tablespoon of water and heat gently until everything is melted. Remove from the heat and mix in the eggs and flour.

Pour the mixture into the cake pan.

Bake for 40-45 minutes until the cake starts to separate from the walls of the mold.

Leave the cake to cool slightly in the tin.

Make the icing while the cake is still warm. Mix the sugar and honey with 2-3 teaspoons of warm water and pour the still warm syrup over the cake.