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Pain d'épices au thé (French spice cake)

Alice - RicetteVegolose
Preparazione 20 min
Cottura 50 min
Porzioni 8


  • 250 g rye flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 250 g honey
  • 175 g water
  • 1 tablespoon black tea leaves
  • 2-3 cloves
  • 2 cardamom pods
  • 2 star anise flowers

To garnish

  • 2 tablespoons orange marmalade
  • 2 tablespoons hot water


  • 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.