Preheat oven at 160C.

Over a bain marie, whip the eggs whole and sugar until it turns to white. (Do not allow your bowl to touch the hot water!)

Mix the hot water and honey and add that to the eggs.

Fold in the flour, and bake in a square pan (20cm x 20cm)

Bake for 50 minutes on medium rack until cake has turned brown.

Once it is out of the oven, throw the cake down from 10 cm above kitchen bench.

Turn it over immediately and wrap it in cling wrap and then into the fridge.

The next day, trim off the 4 edges and cut them into pieces.

Best eaten after a day or two.