Pain d'Épices

Method

Gently warm the honey, brown sugar and butter together in a saucepan until melted, then cool slightly. Whisk together the plain flour, rye flour, spices, bicarbonate of soda and salt in a large bowl. Stir the warm honey mixture into the dry ingredients along with the milk and beaten egg until well combined, then fold in the finely chopped candied orange peel. Pour the batter into a buttered and lined 900g loaf tin, smooth the top and arrange whole almonds on the surface. Bake at 160°C for 50-60 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack. Wrap the cooled loaf tightly and store for at least 24 hours before slicing, as this cake improves with age.