Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.

In a mixing bowl, cream together the butter and honey until light and fluffy.

Beat in the eggs, one at a time, until well combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth and well mixed.

Stir in the orange zest.

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Transfer the cake to a wire rack and let it cool completely.

Decorate the cake with edible spring flowers and serve.