Pain d’Epices | Semi-Historical Baking | Baking with Jenn

Today, I’m baking! This week’s recipe is a semi-historical recipe for French spice cake, or pain d’epices, from a modern recipe, but using elements from the original way that this might have been baked, even as far back as the 16th or 17th centuries.

Pain d’Epices
Based on: https://oldwayspt.org/recipes/pain-de...

½ cup boiling water
¼ cup sucanat (or unrefined sugar)
1 cup honey
½ tsp salt
2 eggs
1 cup plain or whole wheat flour
1 cup rye flour
1 rounded tsp cinnamon
1 tsp ginger
½ tsp black pepper
½ tsp nutmeg
2 tsp baking powder

Preheat the oven to 350F and butter a loaf pan and line it with baking paper. In one bowl, mix together the boiling water, sucanat, and salt. In a separate bowl, sift together the flours, spices, and baking powder. Add the honey and eggs to the sucanat mixture and mix well. Add the wet ingredients to the dry ingredients and mix together until just combined. Pour into the prepared loaf pan and bake for about 45-60 minutes, until it reaches 195F internal temperature, or a skewer inserted into the center comes out with just a few moist crumbs. Cool before slicing. Enjoy with butter and a cup of tea!

Pain d’Espice in Le dictionnaire de l’academie francaise: https://gallica.bnf.fr/ark:/12148/bpt...

The tea I’m drinking: https://healthfromtransylvania.ca/col...

Calabash Tea and Tonics Cinnamon Powder: https://www.calabashtea.com/store/tea...

Migrash Farm Flours: https://www.migrashfarm.com/

New to tea? Not sure where to start? Looking to branch out? Check out my Tea Primer: https://tealeavesandtweed.com/tea-pri...

If you're interested in reading more of my thoughts on tea and other topics, follow my blog at https://tealeavesandtweed.com/
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NB: Nothing to disclose.