What you'll need
Ingredients
- 228 grams (1¾ cups) all-purpose flour
- 100 grams (1 cup) almond flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground mace (or ¼ teaspoon allspice & ¼ teaspoon nutmeg)
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- 8 tablespoons (1 stick) salted butter, melted, plus more for pan
- 334 grams (1 cup) c honey
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons minced crystallized ginger
- 1 tablespoon finely grated fresh gingerroot
- 2 teaspoons grated orange zest
- 1 cup raisins (optional)
The method
Directions
- 01
Heat the oven to 325ºF with a rack in the upper-middle position. Coat the bottom and sides of a 9-by-5-inch loaf pan with butter; set aside.
- 02
In a medium bowl, whisk together both flours, the cinnamon, baking soda, ground ginger, mace, salt and pepper; set aside.
- 03
In a large bowl, whisk together the butter and honey until smooth and creamy. Add the milk, eggs, crystallized ginger, fresh gingerroot, and orange zest (and raisins if using); whisk until thoroughly combined.
- 04
Add the flour mixture to the wet ingredients and fold only until no dry our remains. Scrape the batter into the prepared pan, then bake until rm to the touch and a toothpick inserted at the center comes out with a few moist crumbs, 65 to 70 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely, about 2 hours.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Pain d’épices is a French spice cake (or quick bread) that is well-known as a Christmas time pastry in the northeast of France, especially in the regions of Dijon, Alsace, and Reims. It’s a classic French recipe that’s easy to make and doesn’t require a mix…
Ingredients
- 228 grams (1¾ cups) all-purpose flour
- 100 grams (1 cup) almond flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground mace (or ¼ teaspoon allspice & ¼ teaspoon nutmeg)
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- 8 tablespoons (1 stick) salted butter, melted, plus more for pan
- 334 grams (1 cup) c honey
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons minced crystallized ginger
- 1 tablespoon finely grated fresh gingerroot
- 2 teaspoons grated orange zest
- 1 cup raisins (optional)
Cook Like James · The method
Directions
- 1
Heat the oven to 325ºF with a rack in the upper-middle position. Coat the bottom and sides of a 9-by-5-inch loaf pan with butter; set aside.
- 2
In a medium bowl, whisk together both flours, the cinnamon, baking soda, ground ginger, mace, salt and pepper; set aside.
- 3
In a large bowl, whisk together the butter and honey until smooth and creamy. Add the milk, eggs, crystallized ginger, fresh gingerroot, and orange zest (and raisins if using); whisk until thoroughly combined.
- 4
Add the flour mixture to the wet ingredients and fold only until no dry our remains. Scrape the batter into the prepared pan, then bake until rm to the touch and a toothpick inserted at the center comes out with a few moist crumbs, 65 to 70 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely, about 2 hours.
Pain d’épices is a French spice cake (or quick bread) that is well-known as a Christmas time pastry in the northeast of France, especially in the regions of Dijon, Alsace, and Reims. It’s a classic French recipe that’s easy to make and doesn’t require a mix…
Ingredients
- 228 grams (1¾ cups) all-purpose flour
- 100 grams (1 cup) almond flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground mace (or ¼ teaspoon allspice & ¼ teaspoon nutmeg)
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- 8 tablespoons (1 stick) salted butter, melted, plus more for pan
- 334 grams (1 cup) c honey
- ½ cup whole milk
- 2 large eggs
- 2 tablespoons minced crystallized ginger
- 1 tablespoon finely grated fresh gingerroot
- 2 teaspoons grated orange zest
- 1 cup raisins (optional)
Directions
- 1
Heat the oven to 325ºF with a rack in the upper-middle position. Coat the bottom and sides of a 9-by-5-inch loaf pan with butter; set aside.
- 2
In a medium bowl, whisk together both flours, the cinnamon, baking soda, ground ginger, mace, salt and pepper; set aside.
- 3
In a large bowl, whisk together the butter and honey until smooth and creamy. Add the milk, eggs, crystallized ginger, fresh gingerroot, and orange zest (and raisins if using); whisk until thoroughly combined.
- 4
Add the flour mixture to the wet ingredients and fold only until no dry our remains. Scrape the batter into the prepared pan, then bake until rm to the touch and a toothpick inserted at the center comes out with a few moist crumbs, 65 to 70 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely, about 2 hours.
