French gingerbread, called pain d’épices in French, is a soft and flavorsome cake, a thousand times better homemade than those sold in supermarkets. Pain d’épices means literally spices bread ans we use other spices than ginger, such as cinnaùmon, nutmed, pepper. One can even find “gingerbread spices mix” in grocery stores.
The second thing that makes this cake special is that there are no eggs, and I admitt that it’s convenient when someone can’t eat egg or when you don’t have any eggs left at home.
The last secret of this recipe is that we use sugar and honey, to give gingerbread its special taste.
I share here a familial recipe, baked hndreds of times.
And if you are a big pain d’épices lover as we are, here is a article with 6 ways to use gingerbread in cooking or in baking: ground, crumbed, cubed, sliced… for toasts, breadcrumbs, crumble, croutons, French toasts…