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Honey Spice Cake with Figs - French Pain d'Épices
Produced By: Apidis
in Bourgogne-Franche-Comté, France
4th Quarter Only
Originally a specialty of Reims in the Champagne region of France, pain d’épices (or spice bread) has now become firmly entrenched in French culinary life. As the story goes, the original pain d’épices traveled to France from as far as Vienna via the Mongols as a combat ration. In its simplest form pain d’épices is a dense cake made with rye flour, spices, and honey. As its popularity grew, so did the number of variations through the addition of different dried ingredients. The one modern variant that really enchanted us, because of its taste and versatility, was the pain d’épices with figs.
Perfect for that quick snack or for breakfast with butter, it travels well so take it camping or hiking. It is stunning as an accompaniment to a good blue on a cheese platter and its delicious with foie gras too!
Product Code
81061
Unit Size
300 gr
Unit/Case
12
Case Weight
9 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-81061-4
rye flour, glucose-fructose syrup, honey (25%), dried figs (12%, figs, rice flour), raising agents: sodium bicarbonate, disodium diphosphate.
- Add to Carbonnade à la Flamande (Belgian beef beer stew) as a thickener.
- Serve with any foie gras or chicken liver.
- Make tea sandwiches with cream cheese and watercress.
- Use on a cheese platter especially with blue cheese.
- Add to lentil stew as a thickener.
- Make ice cream sandwiches with salted caramel ice cream.
- Make croutons and serve with a fall salad of persimmons and French Jambon de Bayonne.
- Eat it for breakfast with sheep's milk ricotta.
Originally a specialty of Reims in the Champagne region of France, pain d’épices (or spice bread) has now become firmly entrenched in French culinary life. As the story goes, the original pain d’épices traveled to France from as far as Vienna via the Mongols as a combat ration. In its simplest form pain d’épices is a dense cake made with rye flour, spices, and honey. As its popularity grew, so did the number of variations through the addition of different dried ingredients. The one modern variant that really enchanted us, because of its taste and versatility, was the pain d’épices with figs.
Perfect for that quick snack or for breakfast with butter, it travels well so take it camping or hiking. It is stunning as an accompaniment to a good blue on a cheese platter and its delicious with foie gras too!
