Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Maneet Chauhan Loves Indian Street Food!
Homemade baked goods are all but mandatory at the holidays, and the classic French spice cake pain d’épices is a fine choice. Sliced, toasted and topped with butter or marmalade, it works as a quick breakfast or afternoon coffee accompaniment. Leave the loaf whole and you have a gift for friends and holiday guests. That’s thanks to the heavy doses of ginger and honey in the batter, which keep the cake fresh for two weeks. For a fruitier version, add 1 cup of golden raisins, chopped dates, figs or dried apricots. We learned that melting the butter in a liquid measuring cup in the microwave, then using the same cup for the honey made it easy to measure out and add the honey; it slid right out. For maximum spice flavor, we used black pepper and three kinds of ginger. If you can’t find crystallized (candied) ginger, just skip it; the cake still will be delicious. And if you can’t find ground mace, substitute ¼ teaspoon each of ground nutmeg and allspice.
grams (1¾ cups) all-purpose flour
grams (1 cup) almond flour
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT