Go Back
Pain d'épices moelleux maison tranché sur une planche en bois, avec un pot de miel, bâtons de cannelle, badiane, clous de girofle, orange et branche de sapin, dans une ambiance de Noël
Team Curcuma

Soft pain d'épices

A soft, easy honey pain d'épices made without butter, fragrant with cinnamon, ginger, star anise and cloves, just like grandma's.
Print Recipe Pin it
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings : 10 slices
Course : Dessert
Cuisine : French
Calories : 230
Ingredients Préparation Notes

Ingredients
  

  • 250 g honey (chestnut or wildflower)
  • 100 g light brown sugar
  • 200 ml milk
  • 150 g plain flour
  • 100 g rye flour (or plain flour)
  • 2 eggs
  • 1 sachet baking powder (11 g)
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground star anise
  • 1/4 tsp ground cloves
  • 1/4 tsp grated nutmeg
  • 1 unwaxed orange (zest)
  • 1 pinch salt

Préparation
 

  1. Preheat the oven to 160 °C and line a 25 cm loaf tin with baking paper.
  2. In a saucepan, gently heat the milk with the honey and sugar, stirring, until everything has melted, without letting it boil. Leave to cool for 10 minutes.
  3. In a mixing bowl, combine the two flours, the baking powder, the bicarbonate of soda, all the spices, the orange zest and the salt.
  4. Beat the eggs, then add the warm milk and honey mixture. Pour over the dry ingredients and whisk just enough to get a smooth batter, without overmixing.
  5. Pour the batter into the tin and bake for 50 to 55 minutes, until a knife blade comes out dry. If the top browns too quickly, cover it with a sheet of foil after 30 minutes.
  6. Leave to cool before turning out, then wrap the pain d'épices in cling film and wait at least 24 hours before slicing it: it will be even softer and more fragrant.

Notes

Pain d'épices is better the next day, and even better after 2 or 3 days. Well wrapped, it keeps for a week at room temperature. Without rye flour, use 250 g of wheat flour.