Pain d’épices

Name: Pain d’épices (Spiced orange loaf)
Yield: Serves 6 to 8
Ingredients: 225 g/8 oz/1 cup Demerara or light muscovado sugar; 225 g/8 oz/1 cup Demerara or light muscovado sugar; 115 g/4 oz/1 stick unsalted butter, softened; 1 tablespoon ground almonds; 1 teaspoon each ground cinnamon, ginger, cardamon and cloves; 3 eggs, lightly beaten; 225 g/8 oz/2 cups self-raising flour; 1 teaspoon each ground cinnamon, ginger, cardamon and cloves; juice and zest of 1 mandarin; 1 teaspoon each ground cinnamon, ginger, cardamon and cloves; 1 teaspoon each ground cinnamon, ginger, cardamon and cloves; 2 tablespoons fine cut or chopped orange marmalade; 2 tablespoons orange flower water; about 6 tablespoons milk

Spiced orange loaf

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

As well as making an excellent tea loaf, the cake can be sliced very thinly and the slices crisped in the oven, almost as for Melba toast, and then served with chicken liver mousse or terrine of foie gras. Crisped in this fashion it also makes an excellent garnish for desserts such as poached pears or fruit compote.

Ingredients

115 g/4 oz/1 stick unsalted butter, softened
225

Dessert
Supper
Baking
Bread
Vegetarian

Method

Cream the butter and sugar, and gradually add the eggs. Mix the flour and the dry ingredients, and into this gradually beat the juice and mandarin zest, the orange flower water and the milk, as well as the marmalade. Fold the two mixtures together until thoroughly incorporated, and pour into a lined and greased loaf tin (1½–2