Pain d’épice

Pain d’épice

By
From
A la Mere de Famille
Makes
3 small cakes
Prep
15 mins
Cooking time
40 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
100g milk
350g honey
A pinch salt
3g cinnamon stick
2g star anise
140g wholemeal flour
160g rye flour
13g baking powder
3 eggs
150g unsalted butter, melted
200g Candied orange peel

Method

  1. Making the batter

    Warm the milk, honey and salt in a saucepan over low heat and stir to combine. Add the cinnamon and star anise, then remove from the heat and set aside to cool and allow the flavours to infuse. Meanwhile, sift the flours and the baking powder into a mixing bowl. Incorporate the eggs. Discard the spices from the milk and stir the infused milk into the batter. Add the hot melted butter and mix well, then fold through the orange peel.
  2. Baking

    Preheat the oven to 145ºC. Lightly grease and line three small loaf tins, about 15 cm long, with baking paper. Pour the batter into the tins and bake for 40 minutes. The cakes are cooked when the blade of a knife comes out clean when inserted into the centre. Remove from the oven, turn out the cakes and allow to cool.

Chef’s tip:

  • You can use other spices to flavour these cakes — try adding coriander seeds, fresh nutmeg, seeds from a vanilla bean or some cardamom pods to the spiced milk infusion.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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