Epice, feminine noun (une épice, des épices, l’épice) = spice (pronounced ay-peace, no particular stress).
Remember what I said in previous posts about an accented é transformed into an s in English? This is another one.
Epicé = spicy; pain d’épices = literally spice bread, but nearer to ginger bread; Route des Epices = the Spice Road; cinq épices = Chinese 5 spice; quatre épices = allspice.
My recipe for today is a gâteau aux épices, with a good mixture of spices and some seeds thrown in for good measure.
You will need for a cake serving 8 people:
- 200gr butter
- 200gr sugar
- 4 eggs
- 200gr flour
- 1/2 tsp baking powder (not necessary if you use self raising flour)
- 1 tbs turmeric
- 3 tbs caraway seeds (carvi in French, or you can use cumin)
- 1tsp allspice
- 1/2 tsp ground ginger
- Pre heat the oven to 180°C
- In a mixer, cream the butter and the sugar until fluffy and white
- Add the eggs and mix
- Add the flour, baking powder, turmeric, allspice and ginger and mix well to a smooth batter
- Add the seeds and incorporate gently, spreading them well throughout the mixture
- Pour into a cake mold (buttered if you are not using silicone)
- Bake for about 40 minutes (but keep an eye on it, and test with a skewer if you think it is ready)
The turmeric gives a beautiful saffron yellow colour to the cake; the seeds get in your teeth but are interesting and delicious! Any leftovers that go a bit dry can be used to make a dessert in individual glasses. Put a half slice of cake in the bottom of a large glass and pour on a tablespoonful of alcohol (grand marnier, brandy…). Add fresh fruit (raspberries, strawberries, blueberries, banana, mango etc or a mixture of several fruits), and top with whipped cream and a few toasted almonds.