Classic french spiced gingerbread Loaf Cake Pain d’épices
This soft and luscious gingerbread or french pain d'epices is a staple in my kitchen, especially during the festive season.Not only is it perfect as a delightful Christmas gift for friends and family, but it’s also incredibly versatile.
Ingredients
- 135 g semi-skimmed milk
- 1 clove
- 90 g butter
- 80 g brown sugar
- 110 g liquid honey
- 2 eggs 35 grams each
- 20 g candied orange zest or candied orange
- lemon zest
- 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
- Infuse the Milk: Bring the milk to a boil.
- Add the clove and let it steep off the heat for 5 minutes.
- Strain the milk to remove the clove.
- Prepare the Wet Ingredients: In a saucepan, melt the butter, brown sugar, and honey over low heat.
- Once the mixture is lukewarm, add the beaten eggs and mix until smooth.
- Combine the Dry Ingredients: Mix the flours, bicarbonate, spices, brown sugar, candied orange zest, and fleur de sel in a bowl.
- Blend Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture.
- Add thinly sliced ginger, almonds, and the infused lukewarm milk.
- Prepare the Oven and Mold: Preheat the oven to 170°C (340°F).
- Butter and flour your baking mold.
- Pour the dough into the mold, filling it about 2/3 full.
- Let it rest for 10 minutes.
- Bake for approximately 35 minutes (adjust based on your oven).