Classic french spiced gingerbread Loaf Cake Pain d’épices
A flavorful and aromatic gingerbread loaf with traditional spices, perfect for cozy occasions.
Ingredients
Wet Ingredients
- 135 g semi-skimmed milk
- 1 piece clove
- 90 g butter
- 80 g brown sugar
- 110 g liquid honey
- 2 pieces eggs (35g each)
- 20 g candied orange zest or candied orange
- lemon zest lemon zest
Dry Ingredients
- 105 g all-purpose flour
- 60 g buckwheat flour
- 1 g fleur de sel
- 3 g baking soda (1 teaspoon)
- 1 g powdered ginger
- 2 g powdered cinnamon
- 2 g gingerbread spices
- 1 g powdered liquorice
- 18 g powdered molasses
- 20 g candied ginger (I think I overdid it on this side, 50 grs for me, I love the taste so much)
Instructions
- Bring the milk to a boil, steep the clove for 5 minutes, then strain.
- Melt butter, brown sugar, and honey over low heat; add beaten eggs once lukewarm.
- Mix flours, bicarbonate, spices, salt, candied orange, and molasses in a bowl.
- Fold dry ingredients into wet mixture, add sliced ginger, almonds, and infused milk.
- Preheat oven to 170°C, butter and flour the mold, pour batter, rest 10 minutes, then bake 35 minutes.
Notes
Ensure not to overmix the batter for a tender loaf.