Slowly (!) Heat the honey, sugar, salt and fat together with the milk in a saucepan while stirring until the mixture is homogeneous. Put the whole thing in a mixing bowl and chill.
First stir in the spices and lemon aroma into the still creamy mixture, then the pudding powder and finally 2/3 of the flour (mixed with baking powder). Knead in the remaining flour so that a soft dough is formed. Roll the dough onto a very well greased baking sheet.
Bake in a preheated oven at 180 ° C for about 10-15 minutes.
Meanwhile, make the icing out of powdered sugar and lemon juice. Caution, it is better to take a very little (2-3 tablespoon) lemon juice first and then dilute the mixture (if you have used too much liquid, you need a lot of powdered sugar to get it back!).
Spread the icing on the hot cake and let it dry. Cut the whole thing immediately (!) While still warm on the tray into pieces of approx. 3 cm x 3 cm) and remove from the tray immediately (from my own experience, I know that an inseparable unit of cake and tray can develop later).
Let the pieces dry completely overnight on a wire rack, then store them in a tin.
Tip: If you put a piece of apple in the tin, the chocolate honey cakes will quickly become wonderfully soft.
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