Sort ingredients
danceswchickens
QR Code
Listen
Pdf
Preheat the oven to 325°. Butter a 10 x 5 x 3 inch loaf pan. Line it with a saddle of parchment to make the cake easier to unmold.
In a saucepan, heat the milk, honey, butter and orange zest, stirring. Just until boiling. Set aside.
In a bowl, mix together the flour, brown sugar, spice mix, vanilla extract, baking soda, baking powder and salt. Make a well in the middle of the dry ingredients.
Pour the milk in 3 parts into the center of the dry ingredients, mixing between each addition to obtain a smooth dough. Do not overmix, just enough to no longer see flour.
Pour the batter into the prepared pan and bake for 1 hour. Test for doneness by inserting a wooden skewer, which should come out dry. If it is not yet cooked, continue for a few minutes.
Leave to cool then unmold onto a rack. Once cooled, wrap the gingerbread in cling film then in an airtight container or aluminum foil - important to keep it soft. If possible, wait 24 hours to enjoy it, to allow it to develop its full aroma.
**The recipe I use for pain d'epices spice mix is here:
.