Today I would like to present to you a traditional and original French recipe for spice bread – pain d’épices. This cake is often associated with the Christmas season but these days it is present all year round. In the past this spicy bread was created with the use of sourdough but in modern times it was replaced with baking powder or baking soda which facilitates the preparation.
This recipe was given to me by a French relative who explained to me that in order to keep it really traditional, in addition to regular flour, I need to use some rye flour. Rye flour gives the cake a very pleasant rustic consistency and flavor. To make the pain d’épices even more fragrant I added homemade spice mixture. Like most traditional cakes with honey it becomes more and more tasty and soft as the days go by which makes it perfect as a Christmas cake prepared in advance.
Remove from the oven, let it cool slightly, then remove from the pan and let it cool completely before serving.
lot of love. B.
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Did you really mean 18g baking powder???
Yes. That's a tablespoon and a bit. In some countries you can buy 18 g packs of baking powder and other use 16 or 12 g. Tha't why I use that precise amount. I just can't say use 1 package. If you are wondering if it is too much, it is not. The batter is quite heavy in ingredients and needs a lift. ^_^
A Tablespoon and a bit weighs 8 g on my scale
Yes, I am wrong! My scale not working correctly....
Oh that's unfortunate :( Anyway I hope you will love this recipe.
This is a very good recipe! I did make a few changes but I'm sure as written is perfect. I doubled the homemade spice quantity and used half the amount of honey and sugar. It is delicious. Thank you! After several tries using other recipes I've finally found a keeper....
Oh I'm super happy you loved it. <3
Thank you for this recipe. I share the love of Silikomart with you
Thank you Jennine. <3