PAIN D'ÉPICE

Makes 1 (10-cup) cake Recipe by Marjorie Taylor and Kendall Smith Franchini Pain d'épice, or spice bread, is a classic Burgundian favorite. Traditionally, it is baked in a loaf pan, but Marjorie Taylor and Kendall Smith Franchini, founders of The Cook's Atelier in Burgundy, France, like to make theirs a bit more festive by baking it in a fluted cake epan.

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Step 1

Preheat the oven to 350°F (180°C). Butter the inside of a 10-cup cake mold.

Step 2

Whisk the eggs in a large bowl.

Step 3

In a large saucepan, place 3/4 cup (180 grams) water, honey, and the brown sugar and bring it to a boil. Once it comes to a boil, remove from the heat and sift 1 cup (125 grams) of the all-purpose flour into the mixture, whisking vigorously.

Step 4

Sift the remaining 1 cup (125 grams) flour with the baking powder, baking soda, and ground spices. Add the pinch of sea salt, lemon zest, and orange zest.

Step 5

Slowly add the honey mixture to the eggs, whisking constantly.

Step 6

Add the flour and spice mixture a little at a time to the honey and egg mixture, whisking constantly to avoid any lumps. Pour the batter into the prepared pan.

Step 7

Bake until firm to the touch, 35 to 40 minutes.