- 12
Ingredients
- For the spice mix:
- equal parts in ounces or grams (I usually go by 30 grams of each & refrigerate)
- cinnamon
- cardamom
- clove
- star anise
- black peppercorns
- dried lemon peel
- dried orange peel
- For the cakes:
- 1/2 cup honey
- 1/3 cup packed dark brown sugar
- 3/4 cup milk
- 1 cup Jeanne's gluten free all purpose flour mix or regular flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon spice mix for Pain d'epices
- 4 tablespoons unsalted butter, kept cold
- 1 large egg
- Sugar coating:
- equal parts sugar and equals spice mix stirred together well.
Preparation
Step 1
For the spice mix:
Place the cinnamon, cardamom seeds and the rest of the ingredients in a coffee grinder and process until finely ground.
CAKE:
Preheat the oven to 350F and position a rack in the middle. Butter 12 mini bundt cake pans or other of your choice.
In a small saucepan set over medium heat, stir together the honey, dark brown sugar and milk until the sugar is dissolved. Remove from the heat and reserve.
In a food processor or with a pastry blender, combine the flour, baking powder, spice mix, and unsalted butter until the mixture resembles coarse crumbs.
Whisk the egg into the cooled milk mixture and add it to the flour mix. Pulse a couple of times until the mixture is smooth. Divide the batter evenly among the prepared molds and coo 20 to 25 minutes or until a knife inserted in the middle comes out free of crumbs. Let the cakes cool completely before rolling them in the sugar coating.