Prepare your setup: Preheat your oven to 180°C (350°F) and place parchment paper in a mold.

Beat the eggs: In a metal bowl, break the eggs and add sugar. Using an electric mixer, whip the mixture over a pot of boiling water on high speed for about 6 minutes until it triples in volume.

Incorporate honey: Add honey to the egg mixture and mix on medium speed for approximately 30 seconds.

Add flour: Sift 1/3 of the flour into the egg mixture and fold it gently with a spatula. Repeat this process until all the flour is combined without overmixing.

Prepare for baking: Pour the batter into the prepared mold. Use a skewer to gently create a zigzag design on top to remove any air bubbles.

Bake: Place the cake in the preheated oven and bake for 10-15 minutes. Once the top is deep brown, cover it with kitchen paper, lower the temperature to 170°C (340°F), and bake for another 55 minutes. Use a skewer to check for doneness; if it comes out clean, it’s ready!

Cooling down: Once done, remove it from the pan and cover it with plastic wrap while still hot. Transfer it into a plastic bag and let it rest for about 12 hours for optimum moisture.

Serve and enjoy: Before serving, trim the sides of the cake and enjoy it with a cup of tea or coffee!