30 nov. 2013
Pain d'Epices au Miel - Honey Gingerbread.
I was inspired by a recent post on the excellent Strong as Soup blog http://asstrongassoup.blogspot.co.uk/2013/11/black-sticky-gingerbread-random-recipe.html to look for a recipe my neighbour gave me for a gingerbread made with honey. This is a very different gingerbread from the dark moist one on Phil's blog.
The method is unusual in that you put the dry ingredients into a bowl, then heat the honey and pour it over.
It's got a good spicy flavour and as Phil said in his post, gingerbread is great for taking on an Autumn walk, or with your afternoon cuppa, or even as a dessert with some custard.
The original French recipe used 'quatre epices' but I don't think there's much difference between that and our mixed spice, and I found some ground aniseed in a local deli, but you could leave it out if you don't like it.
250g runny honey
250g plain flour
100g caster sugar
1 tspn baking powder
1 tbspn vanilla sugar
1 tspn ground aniseed
1 tspn grated nutmeg
1 tspn cinnamon
1 tspn ginger
1 tspn mixed spice
10cl of warm milk
Put the flour, baking powder,sugars and spices in a bowl.
Heat the honey in a microwave or in a saucepan then pour the hot honey over the flour mixture.
Mix together with a wooden spoon then add the eggs a little at a time, then the warm milk and mix together.
Grease and flour a 900g loaf tin then pour the mixture in and bake for 1 to 1hr 15mins till golden.
Leave to cool in the tin and wait 24 hours before eating.
This cake keeps well, up to a week, if you wrap it in foil, so a useful standby for Christmas. Maybe a little cinnamon or ginger icing would make it look more festive? But with this cake, it's all about the flavour - spicy with a lovely honey flavour too.