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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.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

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.