Pain d'épices
Pain d'épices, from above
Non vegEggBurgundy

Pain d'épices

Honey and rye spice cake that gets better every day. France's Christmas market loaf.

90 minTime
4 gProtein each
mildSpice
Honey and spice2 chapters · 1 min read

Make it your way

Grandma's wayHoney, rye and spice loaf.
The original
211kcalsame
4 gproteinsame
4 gfibresame
90minutessame

Classic pain d'épices.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Honey¾ cup
Milk½ cup
Butter2 tbsp
Egg1
Rye flour1¼ cups
Maida (all-purpose flour, plain flour)¾ cup + 1 tbsp
Baking soda (bicarb soda, bicarbonate of soda)1 tsp
Baking powder1 tsp
Cinnamon powder2 tsp
Dry ginger powder (ground ginger)1 tsp
Star anise1 tsp ground anise
Nutmega pinch
Whole spices¼ tsp ground cloves
Candied peel (tutti frutti or candied orange peel)orange peel, chopped

Method

4 steps
  1. 1Warm the honey, milk and butter until melted and smooth. Cool until lukewarm, then whisk in the egg.
  2. 2Mix the flours, raising agents, spices and peel, then stir in the honey mixture.
  3. 3Pour into a lined loaf tin and bake at 160°C for 50 to 60 minutes.
  4. 4Cool, wrap tightly and rest for a day or two before slicing.
Serve it like this

Slice thinly and serve with butter or alongside foie gras and cheese. Toast lightly if you like.

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Make it a meal

What goes with Pain d'épices: a bread or rice, a side, something to drink and something sweet.

With a main Poulet à la moutarde60 min
With a main Piperade40 min
On the side Œufs mimosa25 min
On the side Tapenade15 min
A little snack Cheese board20 min
To drink South Indian filter coffee20 min
Something sweet Chocolate tart60 min
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