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.
Ingredients
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
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.