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Melt the honey in a small pan with the butter over a gentle heat. Leave to cool a little.
Sieve the flours into a bowl along with the cocoa and spices.
Stir in the sugar.
Grate in the lemon and orange zests.
Chop up any chunky strands of marmalade and stir it into the flour to coat.
In a small glass or cup, mix the bicarbonate of soda with the water.
Make a well in the centre of the flour and add the eggs, honey and butter.
Mix from the centre outwards, adding the water at the end.
Spoon into a greased 23 cm sq (9") cake mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 35 minutes or until the cake is well risen and firm to the touch.
Allow to cool completely, then turn out onto a board.
Sift the icing sugar into a bowl and add just enough lemon juice to make a very slightly runny icing.
Spread this over the top of the cooled cake.
Place the crystallised ginger over the top then leave to set.
Cut into 16 squares.