Pain d’épices

Ingredients

Directions

Christmas treats are one of our traditions, and pain d’épices is is an absolute essential!

Share

Ingredients

Adjust Servings:
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 for glazing

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.

Enjoy

Pain d’épices

Ingredients

Adjust Servings:
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 for glazing

Martino Beria

Martino Beria
Back to top