As the weather gets colder why not warm yourself up with this great spiced loaf? A lovely little French treat which is simple to make with no yeast or kneading involved!
But don’t be fooled by its simplicity, this delicate mix of spices still packs a punch.
The ideal Pain d’epices is a cross between a cake and loaf and has a delicious warming taste.
Great for breakfast, a side or even just a snack, this loaf has no limits, drizzle it with honey, smother it in butter, serve with pate or even use it as a naan bread alternative…
150ml full cream milk
5g orange zest
5g lemon zest
1 de-seeded vanilla pod
3 large free range eggs
125g rye flour
125g plain flour
1 tbsp baking powder
¼ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 – Preheat the oven to 160C (Fan temp 140, 325 fahrenheit or gas mark 3) then lightly grease a 25 x 12 x 10 cm loaf tin with oil spray before lining with baking paper.
2 – Sift all the flours, baking powder and spices into a bowl then leave to one side. Leave until step 6.
4 – Place the eggs and sugar in an electric mixer and using a whisk attachment, process on a high speed for about 15 minutes, or until you have a Sabayon, (a creamy mixture that’s doubled in size) then reduce the speed to slow for the next step.
5 – Remove the vanilla pod from the milk but leave in other ingredients and slowly pour into the mixture. Take your time with this step so the mixture doesn’t get overworked.
6 – When the mixture has a thick batter consistency, remove from the mixer and fold the sifted ingredients from Step 2.
7 – Pour the mixture into the prepared tin and bake for 50 minutes or until a skewer pushed in the center comes out clean. If the bread browns too quickly on top, cover with a sheet of baking paper.
8. Allow to cool for 10 – 15 minutes in the tin before turning out on a wire rack to cool completely. When the loaf has cooled it can be wrapped and kept in the refrigerator for 3 days.
Now it’s completely cool, it’s yours to enjoy. We recommend cutting your Pain d’epices into medium slices, then grilling or toasting it before spreading, drizzling or serving it with your favourite topping.
Matt Burrell, Owner and Head Chef of The Pavilion Boatshed Restaurant, has worked around the world to develop his passion for good food and intriguing new flavours.
Having gained experience in working in Michelin star establishments in Australia and learnt how to make his own gelato in Italy. Matt returned home to start a new venture in his hometown of Perranporth, Cornwall.
By combining his love of fine dining and Italian inspired gelato, Matt has turned the Pavilion Boatshed Restaurant into one of the most popular and versatile places to eat in Perranporth.