Gingerbread, cinnamon and orange

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, cinnamon and orange

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.


4 thoughts on “Gingerbread, cinnamon and orange

  1. Very nice blog! I love gingerbread too, both the french and the british versions! I’ll definitely try your recipe with some Xmas spice mix and maybe some candied ginger as well, I’ve now added those to my shopping list for my next trip in London!Thanks for your beautiful blog!

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