Best 2 Pain DÉpices Spiced French Gingerbread Loaf With Honey Recipes

PAIN D'ÉPICES: FRENCH GINGERBREAD CAKE

Steps:

• pour water, honey, sugar, add cinnamon sticks, star anise, and ground allspice in a saucepan. Bring to a boil while mixing. Remove the saucepan from the heat, cover with a plastic film, and let infuse at room temperature for 24 hours.
• The next day, preheat the oven to 320 degrees F/160 degrees C. To make the dough, mix flour, corn starch, and baking powder in a bowl. Drain the syrup with a colander and discard spices. Add rum to the syrup and mix. Stir dry ingredients into the wet mixture and combine it with a hand whisk. Add whole prunes, dried apricots, dried cranberries, and slivered almonds to the mix and combine. Pour the preparation in a buttered nonstick loaf pan or a silicone loaf pan, filling up three quarters.
• Bake for 1 hour 15 minutes. Check the loaf readiness with a toothpick: if it comes out dry, gingerbread is ready. Remove the loaf from the bread pan and let it cool on a cooling rack.
• place speculoos cookies in a food processor and crush to get crumbs. Heat apricot jam in a microwave and spread it all over gingerbread using a silicone brush. Generously sprinkle the loaf's sides with crumbled speculoos cookies.
• Dip each dried fruit in a heated apricot jam, shake off the excess jam, arrange prunes, dried apricots, Medjool dates, and raisins on top, overlapping each other. Fill the gaps between fruit with crumbled cookies.

FRENCH PAIN D'EPICES

Steps:

• BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees.
• In a small mixing bowl pour water and add sugar, honey, baking soda and a pinch of salt. Stir until it is dissolved. Mix in the rum, anise seed and cinnamon.
• Measure flour into a large mixing bowl and pour in the liquid-stirring slowly but thoroughly to make a smooth batter. Drop in the almonds, citron and orange peel. Stir several times to mix throughout the batter. Preheat oven to 450°F Butter the tins and line with wax paper or parchment paper. Butter again.
• Pour the batter into the tin or tins. With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides. This will compensate for the rise of the center during baking.
• Place the bread in a very hot oven for 10 minutes; REDUCE the heat to moderate (350 F)for an additional 50 or 60 minutes. The loaf will test done when a wooden toothpick inserted in the center comes out clean and dry.
• Remove bread from the oven. Turn the tins on their sides and carefully pull out the loaves by tugging gently on the wax paper. Let the loaves cool (preferably overnight) before slicing thinly. Makes 1 large or 2 small.
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