A wonderfully spicy Pain d’épices recipe by Chef Nicole Thompson from our Port Elizabeth Campus
This Pain d’épices recipe (literally meaning ‘spicy bread’) is the perfect after dinner treat. French pain d’épices often gets mistranslated into English as “gingerbread,” but beyond being heavily spiced, sweet quick breads, the two cakes bear little resemblance to one another. While the flavour of American gingerbread is dominated by molasses and the eponymous ginger, traditional pain d’épice recipe features rye flour, spices and luscious runny honey.
- 200g light rye flour
- 100g plain white flour
- 100g medium oatmeal
- 100g dark muscovado sugar
- 20g baking powder
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground caraway seed
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 300ml clear runny honey
- 150ml milk
- 6 eggs
- The seeds from half a vanilla pod, or 5 drops of extract
- 30g butter, melted
- Preheat the oven to 175C/gas mark 4. Grease a 25cm loaf tin with oil, then dust with a layer of flour, or line with baking parchment.
- In a large bowl, mix together the flours (including the oatmeal), sugar, baking powder, spices and citrus zest.
- In a separate bowl or jug mix the honey, milk, eggs, vanilla and butter. Make a well in the centre of the flour and pour in the milk and honey mixture. Mix well until there are no streaks of flour.
- Pour into the loaf tin and bake for 70-75 minutes, until the cake is golden brown and a toothpick inserted into the centre comes out with only a few crumbs attached. Cool in the pan for five minutes, then turn out the loaf on to a cooling rack. Store in an airtight container – the bread will keep for several days.
Recipe image via www.davidlebovitz.com
Do you want to create the most tantalising breads, desserts and cakes? Take a look at Capsicum’s Pastry Courses on offer.