Real honey, a little rye, five spices and orange zest: a soft, dark spice loaf that needs to sleep overnight before you slice it.
Pain d'épices is France's winter cake, from Dijon to Reims and Alsace: a dense, soft loaf where honey makes up almost half the flavor. Toasted for breakfast, cubed with foie gras or plain for an afternoon snack, it lasts all December.
Three things set it apart from a plain spice cake: lots of honey (and a good one, wildflower or chestnut), some rye flour that makes it more supple, and a night's rest, wrapped up, before slicing. That night is when the crumb moistens and the spices blend together.
Preheat the oven to 160 °C (320 °F), conventional heat. Butter the tin and line it with baking paper, leaving an overhang: the honey caramelizes and sticks, and this way it comes out in one piece.
In the saucepan, gently heat the honey, brown sugar, butter and milk, stirring, just until the butter has melted and the mixture is even. It must not boil. Take it off the heat and let it cool to about 40 °C (104 °F): warm to the touch, but not hot.
In the bowl, mix both flours, the baking powder, baking soda, salt, all the spices and the orange zest. Whisk dry for 20 seconds to spread the leavening and spices evenly.
Pour the warm honey mixture into the center and whisk from the center outwards until there are no lumps. Add the eggs one at a time, whisking after each. The batter is smooth, glossy and falls in a thick ribbon.
Pour the batter into the tin and bake in the middle of the oven for 55 to 60 minutes. After 30 minutes, if the top is already dark, cover it with a sheet of foil. It's done when a knife inserted in the center comes out dry and the top springs back when pressed.
Warm the honey and water for a few seconds and brush them over the loaf as soon as it comes out of the oven: it takes on a lovely sheen. Leave it in the tin for 10 minutes, then turn it out onto a rack.
Once completely cool (allow 1 hour), wrap it tightly in cling film and leave it at room temperature for at least one night, ideally 24 hours, before slicing. The crust softens and the crumb turns soft and fragrant.
Check off every step to celebrate.
Well wrapped in film, it keeps for 10 days at room temperature, and gets softer and softer. It freezes very well, whole or sliced, for 3 months: thaw it in its wrapping so it doesn't dry out. So you can bake it in early December for the holidays.
It was sliced too early, overbaked, or left uncovered. Wrap it as soon as it's cool and wait until the next day; a slightly dry loaf recovers after two days in film.
Yes, with 250 g all-purpose flour in total. It'll be a little paler and lighter, just as good.
The oven was opened too early, or it was underbaked. Always test with a knife in the center, and add 5 minutes if it comes out wet.
Add this recipe to your meal, then come back for appetizers, a drink, cookies with coffee: Popotam brings them together, with the shopping for your whole table and the timeline up to dessert. Free, no account.
