Mon pain d'épices

Ingredients

• 250 g All-Purpose Flour (sifted)
• 5 g Baking Powder (approximately 1 tsp)
• 150 g Brown Sugar (packed)
• 2 g Ground Ginger (about 1 tsp)
• 2 g Ground Cinnamon (about 1 tsp)
• 2 g Four-Spice (traditional French quatre-épices blend)
• 120 ml Honey (liquid honey)
• 120 ml Milk (whole milk preferred)
• 100 g Unsalted Butter (softened, cut into cubes)
• 200 g Powdered Sugar (for royal icing)
• 60 ml Egg White (about 2 large egg whites)
• 5 ml Lemon Juice (freshly squeezed)
• 30 g Candied Fruit (optional) (for decoration)
• 2 g Orange Zest (optional) (fresh zest)

Instructions

1. Toast the spices (optional)

   Heat a dry skillet over medium heat, add the ground ginger, cinnamon, and four‑spice. Stir constantly for about 2 minutes until fragrant, being careful not to let them burn.

   Time: PT2M

2. Melt butter and combine honey, milk

   In a saucepan, melt the butter over medium‑low heat. Add the honey, stir until fully incorporated, then pour in the milk and stir to deglaze the pan. Remove from heat.

   Time: PT5M

3. Mix dry ingredients

   In a large mixing bowl, whisk together the sifted flour, baking powder, brown sugar, and the toasted spices until evenly distributed.

   Time: PT3M

4. Combine wet and dry mixtures

   Make a well in the center of the dry ingredients and pour in the butter‑honey‑milk mixture. Stir from the center outward, gently, until a smooth batter forms with no visible lumps.

   Time: PT5M

5. Prepare the baking pan

   Brush the loaf pan with softened butter, then dust lightly with flour, tapping out excess. This creates a non‑stick surface.

   Time: PT3M

6. Bake the cake

   Pour the batter into the prepared pan, smooth the top, and place in a pre‑heated oven at 170°C. Bake for 40 minutes, or until a skewer inserted in the center comes out clean.

   Time: PT40M

   Temperature: 170°C

7. Cool the cake

   Remove the cake from the oven, let it sit in the pan for 5 minutes, then turn out onto a cooling rack. Cool completely (about 20 minutes) before icing.

   Time: PT20M

8. Prepare royal icing

   In a clean bowl, whisk the egg whites until frothy. Gradually add powdered sugar, a spoonful at a time, while whisking. Add the lemon juice and continue whisking until the icing holds a soft‑peak consistency.

   Time: PT10M

9. Ice and decorate

   Spread the royal icing over the cooled cake, allowing it to drip slightly over the edges. Decorate with candied fruit, orange zest, or a cinnamon stick as desired. Let the icing set for 15 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Baking Powder: Baking Soda (use with an acid)
• Instead of Brown Sugar: White Sugar, Coconut Sugar
• Instead of Ground Ginger: Fresh Grated Ginger (use 1 tbsp)
• Instead of Ground Cinnamon: Ground Nutmeg, Allspice
• Instead of Four-Spice: Allspice, Ground Clove + Nutmeg
• Instead of Honey: Maple Syrup, Agave Nectar
• Instead of Milk: Almond Milk, Oat Milk
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Egg White: Aquafaba (3 tbsp)
• Instead of Lemon Juice: White Vinegar (1 tsp)
• Instead of Candied Fruit (optional): Dried Cranberries, Chocolate Chips
• Instead of Orange Zest (optional): Lemon Zest

Equipment Needed

• Mixing Bowl
• Saucepan
• Whisk
• Spatula
• Loaf Pan (or 20 cm cake tin)
• Pastry Brush
• Cooling Rack
• Oven
• Measuring Cups and Spoons
• Sieve (optional)

Critical Steps — Do Not Skip

• Toasting the spices without burning them.
• Ensuring the batter is smooth and free of lumps.
• Properly greasing and flouring the pan to prevent sticking.
• Baking at the correct temperature and checking doneness with a skewer.
• Achieving the right consistency for the royal icing.

Chef Tips from the Video

• Use room‑temperature butter for a smoother batter.
• Sift the flour and spices together for an even texture.
• Let the batter rest 5 minutes before baking; this hydrates the flour and yields a softer crumb.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 1‑2 days if covered.

Make-Ahead Tips

• Bake the cake a day ahead and store wrapped; the flavor improves.
• Prepare the royal icing up to 2 hours before use; keep covered to prevent crusting.

Frequently Asked Questions