Put honey, sugar and milk in a frying pan. Heat while stirring. Allow the baking soda to dissolve. Mix the remaining ingredients, including wheat, in a baking bowl.
Add honey-milk mixture, lemon zest and egg yolks. Stir for approx. 5 min. Pour into a greased and floured baking pan.
Bake: 35-45 min. in the lower half of the oven heated to 180 degrees. Cool a little bit in the form. Remove and brush with honey water.
Shelf life: well wrapped in the refrigerator for 2-3 weeks. Pain d’epices tastes better after 1-2 days than completely fresh.
Spread with butter and serve with coffee or wine.
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