The first time I made Pain d’épices, it wasn’t just about baking—it was about creating memories. It was a chilly afternoon, and my best friend had just gone through a rough breakup. As she curled up on my couch, wrapped in my fluffiest blanket, I knew exactly what she needed—a warm slice of comfort.

So, I tied my apron, turned on some soft jazz, and let the kitchen become our little haven of healing.

Before You Begin

Pain d’épices, or French spiced honey bread, is incredibly simple to make yet deeply flavorful. The key to its rich taste? Patience. Letting it rest for 24 hours after baking allows the flavors to deepen, making it even more irresistible.

Also, don’t worry if you don’t have spelt flour—you can substitute it with whole wheat or all-purpose flour for a slightly different texture. The orange zest is optional, but trust me, it adds a fresh citrusy lift that makes all the difference!

Ingredients You’ll Need

150g whole spelt flour (or whole wheat flour)
80g milk
105g honey
36g butter
25g brown sugar
10g four-spice mix (or a blend of cinnamon, nutmeg, cloves, and ginger)
A pinch of salt
A pinch of baking soda
Zest of one orange (optional but recommended!)

Let’s Get Baking!

Preheat your oven to 170°C (340°F). Grease and flour a small loaf pan.
Heat the wet ingredients: In a small saucepan, warm the milk, honey, butter, and orange zest over low heat until everything is melted and combined. Be careful—you don’t want it boiling! Just warm enough to blend smoothly.
Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, spices, salt, and baking soda.
Combine wet and dry: Slowly pour the warm liquid mixture into the dry ingredients, stirring gently until you get a smooth batter. The scent of spices will already start to fill your kitchen!
Bake: Pour the batter into your prepared loaf pan and bake for 1 hour. To check if it’s done, insert a toothpick in the center—if it comes out clean, your Pain d’épices is ready.
Cool and store: Once baked, let it cool completely. For the best taste, wrap it in plastic wrap and store it in an airtight container for 24 hours. The wait is tough, but I promise—it’s worth it!

Serving Suggestions

The next evening, I unwrapped the Pain d’épices and sliced it up while my friend brewed some chamomile tea. We sat by the window, watching the city lights flicker, sharing stories between bites of this beautifully moist, fragrant, and heartwarming cake.

Enjoy it plain with a cup of tea or coffee.
Spread some butter or honey on a slice for an extra treat.
Use it as a base for French toast—a truly indulgent weekend breakfast!

Final Thoughts

This cake isn’t just food—it’s a hug in edible form. Whether you make it for yourself, for a loved one, or just to fill your home with warmth, Pain d’épices is more than just a recipe—it’s a feeling. And trust me, once you make it, it’ll become a cherished favorite in your home too.

So tell me, who will you share your first slice with? 😊

Spelt Flour Cake (Pain d’épices)

This Pain d’épices, or French spiced honey bread, is a wonderfully aromatic and flavorful cake made with spelt flour. It’s perfect for cozy afternoons and makes for a heartwarming treat to share with loved ones. The addition of orange zest brings a citrusy lift, while the warm spices create a comforting and inviting aroma. It’s an easy-to-make recipe that, when allowed to rest for 24 hours, only gets better with time.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Resting Time (after baking) 24

Total Time 1 39

Course Dessert, Snack

Cuisine European, French

Servings 8 servings

Calories 200 kcal

Ingredients

150 g whole spelt flour (or whole wheat flour) You can substitute spelt flour with whole wheat flour or all-purpose flour.
80 g milk
105 g honey
36 g butter
25 g brown sugar
10 g four-spice mix (or blend of cinnamon, nutmeg, cloves, and ginger) You can use a pre-made four-spice mix or create your own by combining the individual spices.
1 pinch salt
1 pinch baking soda
1 zest orange (optional but recommended) Orange zest adds a fresh citrusy flavor.

Instructions

Preheat your oven to 170°C (340°F). Grease and flour a small loaf pan.
In a small saucepan, warm the milk, honey, butter, and orange zest over low heat until everything is melted and combined. Be careful not to boil. Just warm enough to blend smoothly.
In a large bowl, whisk together the flour, brown sugar, spices, salt, and baking soda.
Slowly pour the warm liquid mixture into the dry ingredients, stirring gently until you get a smooth batter. The scent of spices will begin to fill your kitchen.
Pour the batter into your prepared loaf pan and bake for 1 hour. To check if it’s done, insert a toothpick in the center. If it comes out clean, your Pain d’épices is ready.
Once baked, let it cool completely. For the best taste, wrap it in plastic wrap and store it in an airtight container for 24 hours. The flavors will deepen over time.

Notes

The orange zest is optional but adds a delightful citrusy note to the bread.
If you don’t have spelt flour, you can use whole wheat flour or all-purpose flour as a substitute.
Make sure to let the Pain d’épices rest for 24 hours to allow the flavors to deepen and develop.

Keyword Pain d’épices, spelt flour cake, honey bread, French cake, spiced bread, cozy recipes, orange zest, comforting cake, easy desserts, homemade cake, winter baking