Start by beating the butter with the sugar until you achieve a creamy consistency, which is when it becomes pale and smooth. Next, add the eggs one by one, waiting until each is fully incorporated before adding the next.

While the egg mixture is beating, sift the baking powder and baking soda together with the flour in a separate bowl. Set aside. Then, add the honey to the egg mixture and continue mixing for a couple more minutes.

Great! Now that we have the dry mixture and the wet mixture, let's combine them! Simply add half of the flour mixture to the butter mixture, then add the milk and the Jijona nougat, which you should have mashed with a fork into a paste. If you don't like the texture because it's too lumpy, you can also blend it with the milk and add the resulting paste.

Finally, add and incorporate the rest of the flour mixture and mix until you have a smooth batter.

Finally, bake for 50 minutes and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. To decorate, sprinkle some powdered sugar on top.