French Gingerbread Cake (Pain d’Épices)
Pain d’Épices is a traditional French quick bread filled with spices. There are many variations in the recipe depending on region: traditionally, it is most often made with rye flour and honey as sweetener. However, this beautifully rich version made with molasses was originally shared by Sebastian Rouxel of Bouchon Bakery, and is truly perfect for the winter season thanks to its moist crumb and deeply spiced flavor. -Marissa Feldman (@marissamakes__)
Ingredients-
- 200g sugar (1 cup)
- 300g molasses (1 cup)
- 200ml oil (3/4 cup)
- 2 large eggs
- 300g ap flour (2.5 cups)
- 1.5 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground clove
- ¼ tsp ground anise
- 250 ml very hot water (1 cup)
- Zest of an orange
Instructions-
- Preheat the oven to 350°F. Lightly grease your Madeleine Loaf Dish with cooking spray.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, anise, and clove. Set aside.
- In a large bowl, whisk together the sugar and molasses until smooth and combined. Add the oil, whisking until fully incorporated, then add the eggs one at a time until combined.
- In 3 additions, add the dry ingredients to the wet ingredients, making sure to thoroughly combine, but not to over mix.
- Slowly add the hot water, a little at a time, until all the water is incorporated. Fold in the orange zest. The batter will be quite thin.
- Pour the batter into the prepared Madeleine Loaf Pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes in the pan before cooling completely on a wire rack.
