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Spring 2022

Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.

Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.

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Makes 2 cakes, each serving 8

Active time: 30 minutes

Cooking time: 1½ hours

Cooling time: 1 hour

Resting time: Up to 3 days

(optional, see Chef’s Notes)

Storage: Up to 12 weeks in the refrigerator or

6 months in the freezer

EQUIPMENT

2 × 12-in. (30-cm) loaf pans

Microplane grater

Stand mixer fitted with the paddle beater

INGREDIENTS

1 stick + 2 tbsp (5¼ oz./150 g) butter, diced +

more for the pans

12⁄3 cups (400 ml) water

1 cup + 3 tbsp (14 oz./400 g) golden honey

1¼ cups (9 oz./250 g) sugar

2 oranges

1 lemon

1 cup (3½ oz./100 g) sliced almonds

3½ tbsp (50 ml) anise syrup or 1 tbsp anise

seeds (see Chef’s Notes)

Generous 4¾ cups (1 lb. 3 oz./550 g) whole

wheat flour or 5 cups (1 lb. 3 oz./550 g)

rye flour

¼ cup (1½ oz./45 g) baking powder

Decoration (optional)

Candied orange peel, cut into thin strips the

same length as the width of the cakes

Finely grated orange zest

Extracted from French Pastries

and Desserts by Lenôtre: 200

Classic Recipes Revised and

Updated (Flammarion, 2021).

METHOD

1. Preheat the oven to 400°F (200°C/

Gas Mark 6). Lightly grease the loaf pans

with butter and line them with enough

parchment paper to leave an overhang.

2. Heat the water in a saucepan. Stir in the

honey and sugar until dissolved. Add the

butter and stir until it has melted.

3. Wash and dry the oranges and lemon.

Remove the peel in quarters from one

orange and cut it into small dice. Zest the

other orange and the lemon, preferably

using a Microplane grater, as the zest needs

to be very fine. Place the diced peel and

zest in a mixing bowl and add the almonds

and anise syrup or seeds. Stir to combine.

4. Sift the flour and baking powder into

the bowl of the stand mixer. With the

mixer running on low speed, gradually

incorporate the first mixture. Sprinkle in

the citrus peel/almond/anise mixture and

beat until combined.

5. Divide the batter between the pans.

Bake for 30 minutes, then reduce the

temperature to 340°F (170°C/Gas Mark

3) and bake for an additional 1 hour, or

until the tip of a knife pushed into the

center of each cake comes out clean. If

the cakes brown too quickly, cover them

with aluminum foil.

6. Cool the cakes in the pans for at least 1

hour, before serving. If possible, let them

rest overnight or up to 3 days, still in

their pans (see Chef’s Notes). If wished,

decorate the tops of the cakes with strips

of candied orange peel and sprinkle over

finely grated zest before serving.

Chef’s Notes

• There is no need to grind the anise seeds, as

they will disintegrate as the cake bakes.

• Although the spice cakes can be eaten 1

hour after being removed from the oven,

they will be easier to slice and their flavors

will have had time to develop if they are

stored in their pans for 2–3 days.

The Good Life France | 117

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