250 g flour
200 g peanuts
150 g almonds
150 g brown sugar
100 g butter
60 g white chocolate chips
60 g dark chocolate chips
50 g honey
35 g milk
20 g gingerbread spice mix
10 g cocoa powder
10 g baking powder
Melted white chocolate
Rosemary sprigs
Cranberries
Powdered sugar-coated cranberries

In a bowl, combine warm milk and honey, stir until the honey is dissolved. Add melted butter and combine all.
In a different bowl, combine flour, chopped almonds, brown sugar, cocoa powder, baking powder, gingerbread spices, chopped peanuts, chocolate chips, and stir carefully. Add the combined wet ingredients. Stir until the consistency is smooth.
Grease the baking dish with butter and pour in the batter, evening the top. Bake at 180 C for 50 minutes.
When the cake is ready, garnish with melted white chocolate, make a wreath out of rosemary sprigs and decorate with cranberries and sugar-coated cranberries.