A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess – wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280
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|Serving Size: 1 Pain d'epices, 8 s|
|Recipe Makes: 1 Pain d'epi|
|Calories from Fat: 367 (23%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 104.7mg||32 %|
|Sodium 480.9mg||17 %|
|Potassium 1107.2mg||29 %|
|Total Carbohydrate 292.3g||86 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 274.2g|
|Protein 28.1g||40 %|
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Calories per serving: 1570
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