PAIN D'EPICES. 15/03/14
This is the French version of our ginger cake.  
INGREDIENTS METHOD

Makes 1 loaf

 

450g/1lb plain flour

50g/2oz rye flour

½ nutmeg, grated

1 tsp black pepper, freshly ground

Seeds from 6 cardamom pods, ground

1 tsp ground cinnamon

1 tsp caraway seeds, roughly ground

¼ tsp ground cloves

½ tsp salt

60g/2 ½ oz butter, at room temperature

1 egg, at room temperature

300g/10½ oz honey

Zest of 1 orange

Zest of 1 lemon

Preheat the oven to 180C/350F/Gas 4. Grease a 23cm (2lb) loaf tin and dust with a little flour. Sift together the flours and baking powder and stir in the spices and salt into a bowl.

 

Using an electric whisk or by hand, beat together the egg and butter (it’s essential that they’re both at room temperature) and the honey and zests. Add half the dry ingredients, followed by 125ml cold water, then the remaining dry ingredients and another 125ml water. Mix until smooth and well incorporated.

 

Pour into the loaf tin and place in the middle of the oven for 60-75 minutes, until an inserted skewer comes out clean. Leave to cool on the tin, then serve with tea.

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PAIN D'EPICES. 15/03/14
This is the French version of our ginger cake.  
INGREDIENTS

Makes 1 loaf

 

450g/1lb plain flour

50g/2oz rye flour

½ nutmeg, grated

1 tsp black pepper, freshly ground

Seeds from 6 cardamom pods, ground

1 tsp ground cinnamon

1 tsp caraway seeds, roughly ground

¼ tsp ground cloves

½ tsp salt

60g/2 ½ oz butter, at room temperature

1 egg, at room temperature

300g/10½ oz honey

Zest of 1 orange

Zest of 1 lemon

METHOD

Preheat the oven to 180C/350F/Gas 4. Grease a 23cm (2lb) loaf tin and dust with a little flour. Sift together the flours and baking powder and stir in the spices and salt into a bowl.

 

Using an electric whisk or by hand, beat together the egg and butter (it’s essential that they’re both at room temperature) and the honey and zests. Add half the dry ingredients, followed by 125ml cold water, then the remaining dry ingredients and another 125ml water. Mix until smooth and well incorporated.

 

Pour into the loaf tin and place in the middle of the oven for 60-75 minutes, until an inserted skewer comes out clean. Leave to cool on the tin, then serve with tea.

YOU MAY ALSO LIKE
SOUPE AU PISTOU. 19/07/14
MOULES FRITES. 15/02/14
CROQUEMBOUCHE. 30/12/13
RHUBARB AND CREME FRAICHE GALETTE. 10/05/14
SALAD NICOISE WITH NEW POTATOES. 21/06/14
NORMANDY POT ROAST CHICKEN WITH CIDER AND CREME FRAICHE. 10/05/14
CLASSIC POACHED LEEKS WITH GRIBICHE. 03/05/14
CHRISTMAS PALMIERS. 06/12/13
ROAST CHICKEN WITH BRAISED LETTUCE AND PEAS. 05/04/14
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