Whisk the eggs, sugar and honey, then add the milk and oil.

Ingredients

• 110 gEGG WITHOUT SHELL
• 150 gSUGAR
• 60 gHONEY
• 2.5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 1 dlSUNFLOWER OIL
• 300 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 2 15 ml tablespoonCOCOA POWDER, UNSWEETENED
• 10 gPEPPER, BLACK PEPPER
• 1 5 ml teaspoonBAKING SODA, BICARBONATE OF SODA
• 5 gBUTTER, UNSALTED editorial addition
• 5 gFLOUR, WHEAT FLOUR, SEMI-COARSE editorial addition

Method

1. Whisk the eggs, sugar and honey, then add the milk and oil.
2. Mix the flour with the cocoa, gingerbread spice and baking soda and stir into the wet mixture to a smooth, runny batter.
3. Pour into a greased and floured tray (about 25 × 35 cm) and bake at 180 °C for 25–30 minutes (test with a skewer).
4. Leave to cool and cut into 12 pieces.