Stohrer pain d'epices

I have a patisserie in Paris that I unquestionably love more than others, and I stop at every time I am there. Even if I do not buy anything, I like to examine the window to admire all of the creations prepared for centuries. One day, just close to my home in Lyon, I passed by an antique shop, and a window full of old cookbooks caught my eye. Suddenly, I was in no hurry, and I stood there for a while trying to decide which of the books I wanted to acquire, yet little did I know that there was much more to choose from inside. The Stohrer baking book, published in 1999 and preserved recipes from the 18th century, was one of them. The recipe of this pain d'epices is there. On page 38. And, with little adjustments of mine, here. 


110 g mild honey
5 g Cassonade or Demerara sugar
5 g powdered sugar
30 g butter ,melted
1 tsp pain d'epices spice mix
80 ml milk
pinch of sea salt
90 g all-purpose flour
40 g chestnut flour
50 g oramge marlemade
5 g bicarbonade of soda
20 g almond slices


Heat the oven to 170° C. Place baking paper in a square cake pan measuring 10 x 20 or 8 x 25 cm.

In a bowl, using a balloon whisk, mix honey, sugars, butter, spices, milk, salt and flour. So that it is a smooth batter. Add marmalade, soda and almonds and mix in. Pour in a pan, and bake in the middle of the oven for around 50 minutes until the skewer inserted comes out clean. It might take longer, but that is okay. Take it out and let it cool in the pan for 15 minutes, then take it out and let it cool completely on the wire rack. Serve.