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Pain D'epice

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A very light and fluffy sponge. Divine toasted under the grill, with raspberry jam.

A very light and fluffy sponge. Divine toasted under the grill, with raspberry jam.

Ingredients

Serves: 4-6

Metric Cups
  • 125 grams plain flour (sifted)
  • 150 grams icing sugar (sifted)
  • 1½ teaspoons ground cinnamon (sifted)
  • 2 teaspoons baking powder (sifted)
  • 175 grams unsalted butter (softened)
  • 4 medium eggs
  • raspberry jam (or strawberry, to serve - optional)
  • 4⅖ ounces all-purpose flour (sifted)
  • 5⅓ ounces confectioners' sugar (sifted)
  • 1½ teaspoons ground cinnamon (sifted)
  • 2 teaspoons baking powder (sifted)
  • 6⅙ ounces unsalted butter (softened)
  • 4 medium eggs
  • raspberry jam (or strawberry, to serve - optional)

Method

Pain D'epice is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 170oC Fan/ 190oC/gas mark 5 and butter a 22cm (2lb) loaf tin.
  • Put all the ingredients except the jam in a food processor and cream together.
  • Transfer to the tin, smooth the surface, and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Run a knife round the edge and turn it the right way up onto a wire rack to cool.
  • Preheat the oven to 170oC Fan/ 190oC/gas mark 5 and butter a 22cm (2lb) loaf tin.
  • Put all the ingredients except the jam in a food processor and cream together.
  • Transfer to the tin, smooth the surface, and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Run a knife round the edge and turn it the right way up onto a wire rack to cool.
  • Tell us what you think