Prep: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.

To beat eggs, combine them with the sugar in a big bowl and set it over a pan of hot water (or a double boiler). Use a hand mixer on high speed to whip the eggs for 3 to 4 minutes, or until they are thick.

Add honey: Combine the honey and water in a separate basin, pour it into the large bowl, and stir everything together on low speed.

Flour should be added: Sift the all-purpose flour and blend with a spatula.

bake at 356°F/180°C: Fill the cake pan with the batter, give it a few taps to remove any air bubbles, and bake for 15 minutes at 180C (356F).

Bake at 320°F/160°C: Bake for 25 minutes at 160C/320F while a cover of aluminum foil is present.

Wrap: Let the cake cool, remove the parchment paper, wrap it in plastic wrap, turn it upside down and leave it for at least half a day before cutting.