Spongy Gingerbread

I myself always find the waiting for gingerbread cookies unbearably long. And even though I am up for a little bit of cheating, I think that we should save the savouring for a Christmas time. Nevertheless, I just can't live without the taste of ginger and cinnamon till December. So I was looking for some recipe that could appease my taste buds. And of course I found it in one of my Nigella's cookbooks. I don't know how it is possible that I've actually never tried this one before. But you can trust me, that it's the best gingerbread recipe you could find out there. I've baked it for a third time only this week and it has made our home smell so wonderfully sweet and warm that I still haven't stopped being grateful to Nigella Lawson for her absolutely amazing recipe of decadently luscious a cake such as this...

Preparation:

Preheat oven to 175 degrees C. Pour honey along with a molasses into a suace pan, add butter, sugar and seasoning, and warm it up at a moderate temperature untill all the ingredients come together. Then stir in milk, beaten eggs and baking soda dissolved in warm water. Sift a flour through a sieve into a large bowl, and then blend the honey mass into it. Mix everything throughly into a nice and smooth liquid dough. Then spill the dough into a greased baking tray. Bake half an hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving...