The pain d’épices is a classic french loaf, it is a really simple recipe that makes the house smell wonderful.
The pain d’épices loaf is full of warm, comforting flavours thanks to a good amount of honey and a unique spice blend in the cake batter.
Soft and moist, it will give joy to every bite.
Pain d'épices
Ingredients
Batter
- 3 tbsp + 2 tsp (55 g) full fat milk
- 5.5 g star anise
- 1/2 cup + 1/3 cup (105 g) pastry flour
- 2 tbsp (15 g) white corn flour powder (Maizena)
- 5.85 g baking powder
- 1/2 tbsp (8 g) Demerara sugar
- 3.6 g cinnamon powder
- 1.8 g pain d’épices spices
- 4.5 oz (120 g) orange marmelade
- 1/3 cup + 1 tbsp (120 g) honey of your choice (not too strong in flavour)
- 3 tbsp (45 g) glucose syrup 40 De
- 1 large (65 g) whole egg
- 3.5 tbsp (50 g) very very soft unsalted butter (beurre pommade)
- 2 generous pinches of salt
Extra
- Neutral glaze (or orange marmelade)
- Candied orange cubes
- Star anise
- Cinnamon sticks
Instructions
The night ahead place the milk with star anise in a small bowl, cover with plastic wrap and refrigerate.
The day after, strain the milk, weigh and add the milk to obtain the called quantity in the recipe (3 tbsp + 2 tsp) and set aside.
Heat fan oven at 300F - 150°C.
Butter and line with parchment paper a cake pan 8x3x3 inches (20x8x8 cm).
Grease the baking paper with cake release spray and set aside.
In a mixing bowl, combine all the sifted powders with a whisk.
Add the marmelade, honey and glucose and combine with a whisk or with a hand mixer on low speed.
Then add the soft butter and mix to combine.
Add the eggs and mix until completely incorporated.
Lastly, pour the milk and mix to combine.
Pour all the batter in the mold (565 g) smooth the surface, place the cake in the oven (second rack from the bottom) and bake for 60 minutes.
Ceck the cooking with a toothpick, it has to be damp but clean.
Let the cake cool completely before removing from the mold.
Brush the surface with neutral glaze (or orange marmelade) and garnish with candied orange cubes, star anise and cinnamon sticks.
Enjoy!
Notes
Recipe by Marie Wucher
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