Preheat oven to 180°C.

Grate the zest and juice the orange.

Place butter and half of the orange zest in a cast iron skillet (or any pan that goes in the oven); oven until almost completely melted. Remove 1,5 spoons of the melted butter and set aside. Return skillet to the oven.

Mix together flour, sugar, a pinch of salt, milk, eggs, half of the orange juice, 1 teaspoon of cinnamon and 1 tablespoon of Countreau. Whisk, add the tablespoon of butter and whisk again.

Remove the skillet from the oven (it should be very hot know, check that oven has reached the temperature again) and carefully pour the batter into it.

Bake in the oven for 15- 20 minutes (you will see edges brown and the center puff).

Meantime baine-marie honey, 1/2 teaspoon of cinnamon, the other half of the orange juice and zest and the other tablespoon of Countreau. Stir occasionally, until creamy (5-10 minutes).

Remove the skillet from the oven and serve it hot with the honey syrup.