8,8 oz. / 250 g sugar
7 oz. / 200 g butter
1 pt. / 0.5 dl milk
8 oz. / 225 g honey
8,8 oz. / 250 g flour
2 teaspoons baking powder
1 teaspoon ground cloves
1 teaspoon ground ginger
1,8 oz. / 50 g apsikat (pickled orange peel – optional)
7 oz. / 200 g of dark chocolate, 70% cocoa
3 tablespoons butter
Beat sugar and eggs until fluffy and stiff.
Melt the butter and allow to cool slightly. Gently heat the milk and honey, stirring until the honey becomes liquid. Add the butter and honey mixture into the egg mixture. Mix the dry ingredients and sift it into the mixture under stirring gently with a spatula. Pour batter into a baking tray (8 x 12 in / 20 x 30 cm) with baking paper in the bottom.
Bake in oven at 350º F / 175º C for about 25 minutes. Cool cake.
Put chocolate and butter in a saucepan / refractory bowl and melt it gently over a water bath. Spread the warm glaze over the cooled cake.