DISH RESEARCH · Dessert
Pain d'épices
Also known as: Pain d'épices, préemballé, préparation pain d'épices
Hervé Palmieri’s selected soft pain d’épices mixes whole eggs, brown sugar, honey, vanilla, spices and ground almonds with flour, two leaveners, whole milk and melted butter, then bakes it in a loaf mould.
About Pain d'épices
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Hervé Palmieri’s selected pain d’épices is a soft cake with mild honey-and-spice flavours. His version includes ground almonds, whole milk and melted butter alongside cinnamon, ginger and a prepared five-spice mixture.
Brown sugar and three whole eggs are mixed until foamy. Liquid honey and the selected vanilla extract follow, then the spices and ground almonds are incorporated.
Flour, baking powder and bicarbonate are added gradually while the mixture is stirred. Whole milk is incorporated progressively, with melted butter and salt entering last.
The batter is poured into a buttered and floured loaf mould. It bakes in a preheated oven until the recipe’s stated baking period is complete.
Palmieri describes this cake as a milder alternative to more strongly flavoured pain d’épices. This selected version carries honey, almond and warm-spice flavours through the cake itself.
Ingredients in Pain d'épices
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Cuisines & regions
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