- Beat eggs with sugar and salt until bright and thick. Add honey, melted butter and cinnamon. Mix.
- Add raisins, nuts, flour and baking powder. Mix everything together. Add milk last and mix well again. Pour the mass in a greased and floured baking tin, and bake for 40-45 minutes at 356F (180C). Check the readiness with a skewer.
- Meanwhile, make the custard. To do this, mix the egg with sugar and flour, add milk, and whisk well. Let it simmer over low heat, stirring constantly, until thickened. Transfer to a bowl, cover with cling film and leave to cool.
- When the gingerbread cake has cooled, grease it with cooled custard and sprinkle with nuts.