Pain d'épices au thé (French spice cake)
Alice - RicetteVegolose
black tea leaves
star anise flowers
Heat the water to 200°F. Pour the honey in a heatproof jug and put the black tea in an infuser along with cloves, cardamom pods and star anise flowers.
Infuse the tea and spices in the hot water for 10 minutes. Meanwhile, sift in a bowl the rye flour with baking powder, baking soda, cinnamon and ginger.
Pour the spiced tea on honey and stir well to dissolve it. Add to the dry ingredients, stirring with a whisk to obtain a homogeneous batter.
Pour the spice cake batter in 20cm loaf pan or 6 mini plumcake molds. Bake at 300°F for 50 minutes the single cake, 30 minutes the small molds.
Remove from the oven and let cool down. Mix orange marmalade and a little hot water then brush over the cake surface.
Pain d'èpices can be kept for 3 days in a glass or airtight container at room temperature or in the fridge up to a week.