Sift the flour. Add the sugar and the baking powder and mix.
Then add the spices and mix. As spices are added in dry ingredients, it’s easy to make sure that when you mix, spices are spread all over the preparation and that the entire flour-sugar mix is completely impregnated with spices.
Take off the peels of your citrus (may it be orange or lemon). Finely chop the zests. Add the zests and the lemon juice to the preparation.
Heat the milk and add two generous spoons of honey. Thus, the honey dissolves in hot milk and will be well spread homogeneously in the preparation.
Add the milk and honey mixture to the preparation and mix vigorously until you get a nice dough, without lumps.
Grease and flour a mold, preferably a cake tin, or use a silicone mold. Pour the dough in and bake for 45 minutes.
Spices and honey gingerbreads are served for breakfast or as snack (it’s in my family enjoyed with salted butter), with creamy or fruit desserts.
Spices and honey gingerbreads are also tasty with some savory dishes: some gingerbread croutons in a pumpkin soup or foie gras on gingerbread toasts with fig jam.