Burgundy

Pain d'épices

Honey and rye spice cake that gets better every day. France's Christmas market loaf.

90 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayHoney, rye and spice loaf.

The original

211kcalsame

4 gproteinsame

4 gfibresame

90minutessame

Classic pain d'épices.

Per serving, worked out from the ingredient table.

Honey¾ cup

Milk½ cup

Butter2 tbsp

Egg1

Rye flour1¼ cups

Maida (all-purpose flour, plain flour)¾ cup + 1 tbsp

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Baking powder1 tsp

Cinnamon powder2 tsp

Dry ginger powder (ground ginger)1 tsp

Star anise1 tsp ground anise

Nutmega pinch

Whole spices¼ tsp ground cloves

Candied peel (tutti frutti or candied orange peel)orange peel, chopped

4 steps

1Warm the honey, milk and butter until melted and smooth. Cool until lukewarm, then whisk in the egg.
2Mix the flours, raising agents, spices and peel, then stir in the honey mixture.
3Pour into a lined loaf tin and bake at 160°C for 50 to 60 minutes.
4Cool, wrap tightly and rest for a day or two before slicing.

Serve it like this

Slice thinly and serve with butter or alongside foie gras and cheese. Toast lightly if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.