Berner Honiglebkuchen (Bern honey gingerbread)

Instructions

1. Gently warm the honey with the brown sugar in a saucepan until fully dissolved, then leave to cool for 10 minutes.
2. In a bowl, mix the flour, ground almonds, bicarbonate, spices and salt.
3. Beat the soft butter into the warm honey, then add the eggs one at a time while whisking.
4. Gradually pour the dry ingredients into the liquid mixture, stirring with a spatula until you have a smooth, thick dough, then add the lemon zest.
5. Line a loaf tin with baking paper and pour in the dough, smoothing the top.
6. Bake at 170 °C (fan if possible) for 40 to 45 minutes, until a knife inserted comes out dry.
7. Leave to cool for 15 minutes in the tin, then turn out onto a wire rack.
8. Mix the icing sugar with the rose water or lemon juice to make a smooth glaze, spread it over the top once the loaf is cold and let it set before slicing.