Preheat the oven to 350 degrees.
Beat the butter until creamy, add the sugar and the honey and beat together until smooth.
Add the eggs and mix well.
Mix the flour and the cocoa with the cinnamon, baking soda and the gingerbread spice in a separate bowl and fold it into the egg mixture.
Add the candied lemon and orange peel and mix together. Lastly, add the milk and incorporate into the mixture.
Spoon the dough onto the greased baking tray and smooth with a spatula. Put the tray into the preheated oven and let it bake for 30 minutes.
Take the cake out of the oven and brush the honey on the warm cake and sprinkle the crushed hazelnuts on top of it.
When the cake has cooled down slice into squares and serve with a glass of milk.