Talking about Paris honey and not trying a honey-based recipe! Of course not. I usually have honey for breakfast on sliced bread (‘les tartines’) with salted butter. But I also use it in some recipes and to replace sugar in many occasions. In France, the most famous honey-based recipes are Gingerbread (‘Pain d’epices‘) and Nonettes – a traditional round cake made with 30 to 50% honey. I love gingerbread and wanted to make no mistake doing it. So I took the opportunity of meeting Nicolas Geant – the Paris rooftops beekeeper – to ask him what’s his recipe. He shared his grandmother’s so what else? Simple, tasty and healthy!
I tried the gingerbread recipe with cinnamon and two spoons of orange and lemon jam.
Gingerbread (‘Pain d’Epices’)
- 1 and 1/4 cup (250 g) whole wheat flour – or if you don’t have any, you can use half wheat flour and half buckwheat flour
- 1 and a 1/4 cup (250 g) honey
- 1 teaspoon baking powder
- 1 cup (125 ml) water
- 2 teaspoons cinnamon or other spices (ginger, candied orange…)
Preheat oven to 300° (150°C)
Softly heat honey in a double boiler if hard – no microwave that would destroy nutrients.
Mix all the ingredients.
Butter a cake pan.
Pour the mixture into the prepared pan.
Bake for 40 minutes. To check if the cake is cooked, simply insert a thin knife into the centre for a second and then remove. It must still be a little wet and stick to the blade.
Tip: use a tasty honey. It will give gingerbread a better flavour.