French Spice Cake

A dense, dark crumb exhaling scents of cinnamon and warm honey. The crust is slightly sticky and deeply golden.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 465
• Protein: 7 g
• Carbs: 70 g
• Fat: 17 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 133.3 g Honey
• 66.7 g Minimum butter sweet ( melted )
• 66.7 ml Whole milk
• 1.3 piece Egg ( beaten )
• 33.3 g Brown sugar
• 7.3 g Baking powder
• 0.7 tbsp Cinnamon powder
• 0.7 tsp Ginger powder
• 0.7 pinch Clove
• 0.7 pinch Nutmeg
• 0.7 pinch Gray sea salt

Instructions

1. Preparing the mold

   Preheat the oven to 160°C. Grease and flour a cake tin with a small amount of butter and a dusting of flour to ensure a clean release.

2. Melting liquids

   In a saucepan, gently heat the honey, milk, and butter. The mixture should be fluid and homogenous, without ever reaching a boil.

3. Mixing dry ingredients

   Sift together the flour, brown sugar, baking powder, and spices. This step is crucial to avoid lumps and distribute the flavors evenly.

4. Cake batter

   Pour the warm liquid over the dry ingredients in a steady stream. Add the eggs and whisk vigorously until the batter is smooth and glossy.

5. Baking

   Bake for 45 minutes. A knife blade inserted into the center of the cake should come out dry. Let cool on a wire rack before slicing.

Chef's tips

• Wait until the next day to eat it; the spice aromas will be much more intense after 24 hours of rest.
• If the crust browns too quickly halfway through baking, cover the tin with baking paper.

Storage

Keeps for 1 week wrapped in a dry cloth or placed in an airtight container to retain its moisture.