Honey Spice Cake with Figs from Gabriel Perronneau

French Honey Spice Cake with Figs

Gabriel Perronneau's honey spice cake is made in the style of Reims pain d'épices, which uses fermented rye flour as a base. The addition of the rye flour give the bread a delicate sour tang, which is balanced by plenty of honey and warming spices like cardamom, cinnamon, nutmeg, cloves, a hint of star anise, black pepper and ginger. The addition of chopped dried figs give this holiday treat an extra special touch.

This traditional honey spice bread (pain d'épices meaning "spiced bread" in French) was originally popularized in two cities in France, Dijon in Burgundy and Reims in Champagne, but now is a yuletide staple on tables across the country.

Ingredients: Rye flour (wheat), glucose-fructose syrup, honey 25%, dried figs 12 (figs, rice flour), raising agents: sodium bicarbonate, disodium diphosphate. May contain traces of MILK and NUTS. Store in a cool, dry place. 

How to use

Pain d'épices with figs is baked in a shorter, wider rectangular loaf pan than Gabriel Perronneau's classic version of Pain d'épices, and comes sliced into 1/4-inch pieces for easy eating and entertaining. 

In France, pain d'épices is traditional served alongside fois gras, but we love this cake with charcuterie of all kinds. Serve with rich, silky duck or pork rillettes, topped with triple cream cheese and sliced smoked duck breast, chicken liver pâté or chopped liver. It is also the ideal mate for a variety of cheeses. 

Pain d'épices with figs is also great for bread puddings (bonus, it's already sliced for easy layering!) with roasted fruit like apples or persimmons. Or, enjoy it simply toasted, slathered with sweet cream butter and finished with a sprinkle of finishing salt.