Pain d’épices or spice bread is a classic French quick bread which originated in the Middle Ages. Aside from grinding spices, the cake takes just minutes to prepare and keeps well. In fact, like many honey or spice cakes, it tastes best a couple of days after baking when the spices and honey meld and soften. Grind the spices with a pestle and mortar, spice grinder or use fresh ground spices. If you can’t find all the spices pre-ground, Chinese 5 spice (which typically contains star anise, cloves, cinnamon, pepper and fennel) would be a good substitute alongside ground coriander and ginger.
This recipe was kindly sent in by Lucie Chaumeton who now lives in London but comes from France. Lucie recommends serving it with a low sugar fruit compote such as Bramley apples or red currants and I enjoyed it spread with butter. The bread is traditionally made with rye flour, but Lucie says it also works with bread flour or gluten-free alternatives.
Serves: &nb…
