French Spice Cakes (pain d'epices)

This spicy gingerbread loaf by Edwina Salvatori is bursting with warm flavours of nutmeg and ginger - perfect for the festive season
French Spice Cake by Edwina Salvatori
ITP Images
French Spice Cake by Edwina Salvatori
December 17, 2018
Level Easy
Cooking Time 45 minutes
Serves 10-12

Edwina has been lucky enough to combine her two passions – food and marketing – into a career. She works for a communication agency that specialises in the food industry. When Edwina isn’t busy promoting foreign cuisines in the Middle East, she enjoys baking with her daughter. Her particular favourite during the festive season is this spicy gingerbread loaf, which bursts with the warm flavours of nutmeg and ginger.

PHOTO BY Rajesh Raghav
RECIPE BY Edwina Salvatori


400g spinneysFOOD Honey
100g brown sugar
75g French butter
275g spinneysFOOD All-Purpose Flour
275g wheat flour
100g almond powder
4 sachets baking powder
1 spinneysFOOD Organic Free Range Egg
200ml milk, cold
200ml spinneysFOOD Water, at room temperature
½-1 tsp spinneysFOOD Fine Cinnamon, to taste
½-1 tsp green anise powder, to taste
½-1 tsp spinneysFOOD Ginger Powder, to taste
½-1 tsp cardamom powder, to taste


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    In a heavy saucepan, melt the honey, sugar and butter over a low heat

  • 3

    In a big bowl, mix the flours, almond powder and baking powder. Make a well in the centre and pour in the egg, milk, water, spices and warm honey

  • 4

    Whisk the ingredients together and then mix with a wooden spoon to obtain a smooth batter

  • 5

    Pour the dough into greased loaf tins (the tins should be half full)

  • 6

    Bake for about 45 minutes or until done, covering the tins with a sheet of aluminium foil halfway through the baking process. Be careful not to overbake, to avoid a hard loaf

  • 7

    Remove the loaves from the oven and allow to cool for 10 minutes before turning out of the tins onto a wire rack to cool completely



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