Via tarteletteblog.comPain D’Epices:adapted from Saveurs France, December 2011.
Makes 12 mini cakes
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
Place the cinnamon, cardamom seeds and the rest of the ingredients in a coffee grinder and process until finely ground.
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.
Directions:
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.