Friday, 4 November 2011

French Food Friday...Pain d’épices



Pain d’Epices

Pain d’épices is my favourite afternoon snack when I feel the need for a slightly sweet treat.


Makes one 9-inch (23cm) loaf

Ingredients:

2 cups flour
1/2 cup powdered almonds
2 1/2 teaspoons baking powder
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 large egg, at room temperature
100 mls milk
1 cup (340g) honey
1 tablespoon finely-grated orange zest


1. Preheat the oven to 350º (180ºC). Butter a 9-inch (23cm) loaf pan, dust it with flour, then tap out any excess.

2. Sift together the flour, baking powder, the ground spices and salt in a bowl.
3. Warm the milk and honey in a small saucepan.

4. Add the egg to the milk and honey mixture, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.

5. 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.

6. Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely before slicing.

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.


Bon appetit.......Leeann x

5 comments:

  1. Thank you. This does sound really good in the afternoon with a cup of tea. I wonder how it would be if I threw in a few raisins?

    Kathy

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  2. Thank you for your lovely recipes. I look forward to them.

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  3. This looks so good....I'm going to make it this weekend!!!! Thank you!

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  4. Delicious looking! I'm writing this one down!

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  5. I am writing this recipe down today! This sounds absolutely perfect! I can imagine a lovely cup of tea alongside a slice of this delicious sounding bread! I am so happy to have found your blog today!
    Will stroll through and check out your other blogs too,
    Kathy

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