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Pain D'epice

A community recipe by Glitters

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.

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.