Pain d'Epices
This is a sticky, spiced tea cake rather reminiscent of Jamaican gingerbread. It has been refined from a French recipe I learned while living in Grenoble and is flavoured with a mixture of warm winter spices and studded with mixed peel. It's also infused with Yorkshire tea, and I'm proud to say my Yorkshire-born flatmate can't get enough!
For allergens, including cereals containing gluten, please see ingredients in bold.
Please be aware that all items are produced in a kitchen that handles numerous nuts, flour and dairy products.
Ingredients: wheat flour, baking powder (disodium diphosphate, sodium bicarbonate, rice flour), golden syrup (sugar), ground ginger, ground cinnamon, ground nutmeg, oat milk, black tea, orange and lemon peel (preserved in glucose-fructose syrup, sugar, citric acid, sulphur dioxide).
Pop in an airtight container and devour within five days.