Pain d’Epices
Adapted from Baking for All Occasions by Flo Braker Pain d’épices makes the most wonderful afternoon snack when you’re foraging around for something slightly sweet, as I often find myself doing, but don’t want something rich or creamy. That said, you could dress it up with a swipe of cream cheese or jam, or use slices of pain d’épices to make an impromptu strawberry shortcake, piling on the berries and cream between a few moist slices.
- 3 1/2 cups (455g) flour
- 1/2 cup (60g) dark rye flour
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly-ground black pepper
- 1/2 teaspoon anise seeds, whole
- 2 ounces (55g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 cup (340g) honey
- 1 tablespoon finely-grated orange zest
- 1 cup (240ml) water
- Preheat the oven to 350º (180ºC). Butter a 9-inch (23cm) loaf pan, dust it with flour, then tap out any excess.
- Sift together the flour, rye flour, baking soda, the ground spices and salt in a bowl. Sprinkle in the anise seeds.
- In the bowl of a standing electric mixer, or by hand, mix together the butter, egg, honey (or honey and jam), and orange zest.
- Add the water, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.
- Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top will bake to a somewhat dark color, which is normal.
- Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely before slicing.
Notes
Storage: Pain d’épices can be wrapped in plastic and stored for at least a week, during which time the flavors will meld and it’ll get denser. It can also be frozen for a few months.