Warm spices and an unexpected shot of rich hazelnut flavor give a comforting twist to this classic pain d'epices, or French gingerbread recipe. It’s wonderful accompanied by a steaming mug of cafe creme.
- 2/3 cup honey
- 1/2 cup hot milk
- 1/2 cup butter, softened
- 2 cups self-rising flour
- 1/4 cup granulated sugar
- ¾ teaspoon orange zest
- ½ teaspoon salt
- 3/4 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ cup chopped toasted hazelnuts
- 1 egg
- 1 tablespoon Noisette, or hazelnut liquor
Preheat an oven to 350 degrees and butter an 8-inch by 8-inch square baking pan.
In a small bowl, mix together the honey, hot milk, and the butter; set aside to cool for 10 minutes. In a separate large bowl, stir together the flour, sugar, zest, dry spices, and nuts. Whisk the egg and hazelnut liquor, into the warm milk and honey mixture. Add the wet ingredients to the dry ingredients and stir together until the batter is thoroughly moistened throughout. Pour the batter into the buttered baking pan and bake for 30-35 minutes, until the cake tests done 1/2–inch from the center.
Makes 8 servings.
