Pain D’Epice

One of the most popular uses of Anis Vert in French cooking and the way I found the ingredient Is in the Pain D’Epice a French spiced bread/cake that is often served with fois gras at Christmas.

Here is my recipe for pain d’epice

Pain D’Epice

Pain D’Epice

Ingredients 

250g honey

250g all purpose flour

100 g of powdered sugar

1 tsp of baking powder

1 tbsp green anise

1 tbsp ground ginger

1 tbsp of allspice

1 tbsp freshly grated nutmeg

1 tbsp cinnamon powder

2 eggs

10 cl of milk

Method 

1. Preheat the oven to 160°C

2. Heat the honey in a saucepan on medium to low heat

3. In a bowl mix the flour with the baking powder, sugar and spices

4. Add the hot honey stirring with a wooden spoon

5. Gradually add the eggs one at a time, then a little of the milk to amalgamate everything.

6. Pour this mixture into a well buttered cake or loaf pan

7. Bake and cook for an hour or until a skewer comes out clean

8. Remove from the oven and then unmold the gingerbread when it has completely cooled

9. Wait at least 24 hours before tasting it but it will keep for a week, wrapped in aluminium foil