Gabriel Perronneau's honey spice cake is made in the style of Reims pain d'épices, which uses fermented rye flour as a base. The addition of the rye flour give the bread a delicate sour tang, which is balanced by plenty of honey and warming spices like cardamom, cinnamon, nutmeg, cloves, a hint of star anise, black pepper and ginger. The addition of chopped dried figs give this holiday treat an extra special touch.
This traditional honey spice bread (pain d'épices meaning "spiced bread" in French) was originally popularized in two cities in France, Dijon in Burgundy and Reims in Champagne, but now is a yuletide staple on tables across the country.
