Preheat your oven to 160°C (320°F). Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set it aside.

In a saucepan, pour 1/2 cup of water and bring it to a boil. Remove from heat and stir in the honey until fully combined.

Add the baking soda and mix thoroughly. Then, stir in 1/4 cup of water and mix again. Allow this mixture to cool.

In another bowl, combine the flour, baking powder, salt, cinnamon, cloves, and ginger, mixing well. Set aside.

In a separate bowl, mix the oil and brown sugar or jaggery together until smooth. Add the egg and whisk until well combined.

Gradually incorporate half of the flour mixture, folding gently. Follow this with all of the honey mixture, mixing well. Finally, add the remaining flour and combine until smooth.

The batter will be quite runny. Pour it into the prepared cake pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool completely in the pan.

After cooling, carefully unmold the cake and peel off the parchment paper.

Slice into squares and enjoy your delicious gingerbread cake!