Ingredients
-
100g wholewheat flour
-
50g durum wheat flour
-
10g cornflour
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1/4 sachet of cream of tartar
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1 pinch of bicarbonate of soda
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1/2 an orange
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80g raw cane sugar
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35g sunflower oil
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75g soya milk
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35g almonds
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1 cinnamon stick
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2 cloves
-
1/2 a nutmeg
-
1 star anise
-
1 cardamom pod
-
1 teaspoon ground ginger
-
bitter orange marmaladefor glazing
Directions
Christmas treats are one of our traditions, and pain d’épices is is an absolute essential!
Ingredients
| 100g wholewheat flour | |
| 50g durum wheat flour | |
| 10g cornflour | |
| 1/4 sachet of cream of tartar | |
| 1 pinch of bicarbonate of soda | |
| 1/2 an orange | |
| 80g raw cane sugar | |
| 35g sunflower oil | |
| 75g soya milk | |
| 35g almonds | |
| 1 cinnamon stick | |
| 2 cloves | |
| 1/2 a nutmeg | |
| 1 star anise | |
| 1 cardamom pod | |
| 1 teaspoon ground ginger | |
| bitter orange marmalade |
Steps
|
1
|
Pre-heat oven to 180°C. Mix all the dry ingredients in a bowl. |
|
2
|
In the mixer, crush the almonds to a fine grain, to add to the dry ingredients. |
|
3
|
Use the stick blender to blend the orange to a paste. Add the sugar, oil, soya milk and spices, and mix well. |
|
4
|
Incorporate the wet ingredients with the dry using a spatula. Oil a rectangular baking tray and fill with the mixture. Bake for 30 minutes in the combined steam+convection oven at 170°C. Then give it another 20 minutes’ cooking at 170°C in the convection oven. |
|
5
|
Remove the cake from the oven and turn it out of the tin to cool on a rack. Once it is cool, brush the surface of the spice bread with warmed orange marmalade to glaze it. |
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