Cake, bread, or a spicy creation somewhere in between? Just like gingerbread, this French Spice Cake Recipe (Pain d’epices) is sweet, fluffy and très délicieux. You won’t want to stop at one slice.
Quick note: This is a sponsored post celebrating Pure Harvest Rye Flour and Organic Honey. There may also be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
Have you ever wondered why gingerbread is usually baked as a cookie, rather than as a ‘bread’? Or have you always wondered what gingerbread would taste like if it was gingercake instead? Well friend, if you’re anything like us, today’s recipe falls somewhere in the middle and is set to blow your gingerbread loving mind. 😜
Can you believe there are only 73 days until Christmas? Which means there are only 80 days left of 2017. I can’t believe how quickly time flies – it feels like it gets faster every year. And it feels like its going even faster now that we’re officially hunting for a house! We’ve found a few possible candidates over the last few weeks that have ticked some of the boxes (while stirring up the emotions), but we still haven’t found ‘the one’ just yet.
We’ll know her when we see her, I can feel it in my bones… She’ll have tall windows to spill in all that wonderful natural light. She’ll have a big room/study we can set up as the ultimate photography studio…
And she’ll have a big kitchen – with space to create new memories and edible adventures.
Baking is good for the soul, so while our minds are filled with potential neighbourhoods and house prices, our hands have been getting busy whipping up batches of fluffy muffins and crumbly cookies and quick apple crumbles for dessert.
(I swear sometimes my sweet tooth knows no bounds!)
Pain d’epices – French Spice Cake
Out of all that baking goodness, today’s Pain d’epices recipe takes the cake (pardon the pun 😜) for sheer aromatic deliciousness. Open that oven door and we promise the aroma of ginger, cloves, cinnamon and nutmeg will fill your house and set your tummy grumbling.
While gingerbread cookies are often sweetened with molasses or golden syrup, Pain d’epices is traditionally made with rye flour sweetened with honey. So we decided to merge together our love for Pure Harvest’s Organic Honey with their equally delicious Organic Rye Flour and think we may have just found a match made in heaven! 😂
No wait… a teensy slathering of butter and a drizzle of honey on top of each slice? Paired with a hot cup of tea on a lazy afternoon? That’s a match made in heaven!
P.S. If you’re up for a little unconventional baking, why not try your hand at these naughty gingerbread cookies infused with a devilish dash of sparkling red wine. 😜👌🏼
Pain d'epices - French Spice Cake Recipe
- 1 1/2 cups Pure Harvest Organic Rye Flour
- 1 tsp ginger powder
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup Pure Harvest Organic Honey
- 1/4 cup milk
- 3 tbsp raw sugar
- 1 egg
- 1/2 cup butter melted
- 1 pinch salt
Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter.
Pop your rye flour into a large mixing bowl along with your ground spices, baking soda and baking powder. Pour in the honey, give it a quick stir with a spoon, then blend using a handheld beater or stand mixer with paddle attachment on low speed.
Gradually stir in the following ingredients, one at a time: milk, sugar, egg, melted butter and salt.
Then once the mixture is well combined, pour it out into your loaf pan. Don't forget to smooth out the top with the back of a spoon.
Bake for 30-45 mins or until a skewer poked into the middle comes out clean, then bask in the aromatic deliciousness of a slice of your freshly cooked pain d'epices!
NotesThis dough mixture will be quite runny compared with normal dough - falling somewhere between a true sticky dough and cake batter. This is totally fine!