In a saucepan, put the water, honey, sugar, butter, spices, star anise and citrus zest.Bring everything to the boil, mix, cover and leave to infuse (turn off the heat) for 25 minutes. In a salad bowl, put the flour and the yeast.
Pour the spicy liquid mixture by filtering it through a sieve and mix to obtain a smooth paste.
If you use baking soda and not yeast, you will need to leave the dough at room temperature for about 4 hours so that it can then rise well when baking.
Preheat your oven to 180°C.
Butter and flour a cake mold or line it with a sheet of baking paper.
Pour the dough inside and bake for around 35 minutes.Check by sticking a knife into the gingerbread, it should come out clean, otherwise continue cooking for 5 minutes and check again. Once out of the oven, let the gingerbread cool before unmolding it.Once unmolded, wrap it in cling film until it cools.You can also brush with maple syrup using a kitchen brush to give it a shiny appearance.
