![\"pain-depices\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/12\/pain-depices-1.jpg?resize=187%2C250\" "\\"pain-depices\\"")
<\/p>\n
300 g de miel
\n125g farine m\u00e9nag\u00e8re
\n125g farine compl\u00e8te (ou farine de seigle)
\n50g sucre roux
\n2 \u0153ufs
\n1 sachet de levure chimique
\n10 cl de lait
\n1 sachet de sucre vanill\u00e9
\n1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019anis vert
\n1 cuill\u00e8re \u00e0 caf\u00e9 de muscade r\u00e2p\u00e9e
\n1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle en poudre
\n1 cuill\u00e8re \u00e0 caf\u00e9 de gingembre en poudre
\n1 cuill\u00e8re \u00e0 caf\u00e9 de cardamone<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Pr\u00e9chauffer le four \u00e0 180\u00b0C. Un d\u00e9licieux g\u00e2teau pour vous r\u00e9galer durant les f\u00eates ! <\/p>\n","protected":false},"author":18,"featured_media":3000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[168,191],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/pain-depices-1.jpg?fit=375%2C500","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1446,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/11\/1446-crumble-aux-pommes-et-au-pain-depices\/","url_meta":{"origin":937,"position":0},"title":"Crumble aux pommes et au pain d’\u00e9pices","date":"11 mai 2010","format":false,"excerpt":"Pour les petits et les grands !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/crumble-aux-pommes-et-au-pain-depices-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2184,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/28\/2184-pain-depices-au-potiron\/","url_meta":{"origin":937,"position":1},"title":"Pain d’\u00e9pices au potiron","date":"28 octobre 2010","format":false,"excerpt":"Ce qui est bien avec le potiron, c'est qu'il se plie \u00e0 toutes les fantaisies : sucr\u00e9 ou sal\u00e9, tout lui convient et il se marie \u00e0 merveille \u00e0 plein d'\u00e9pices. Voici donc la recette d'un pain doux et \u00e9pic\u00e9 \u00e0 la fois qui va vous a r\u00e9galer au moment\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/pain-depices-au-potiron-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":985,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/23\/985-foie-gras-poele-sur-pain-depices\/","url_meta":{"origin":937,"position":2},"title":"Foie gras po\u00eal\u00e9 sur pain d’\u00e9pices","date":"23 d\u00e9cembre 2009","format":false,"excerpt":"Une d\u00e9licieuse recette simple. Il s\u2019agit du foie gras po\u00eal\u00e9, toast de pain d\u2019\u00e9pices et pommes au beurre.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/foie_gras_pain_depices_pommes-1.jpg?fit=400%2C430&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":90,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/20\/90-tomates-farcies-au-thon\/","url_meta":{"origin":937,"position":3},"title":"Tomates farcies au thon","date":"20 mai 2009","format":false,"excerpt":"Un plat facile et di\u00e9t\u00e9tique.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/tomates-farcies-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":792,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/11\/01\/792-petits-pains-de-la-toussaint\/","url_meta":{"origin":937,"position":4},"title":"Petits pains de la Toussaint","date":"1 novembre 2009","format":false,"excerpt":"En milieu rural, au Portugal, l'\u00e9poque de la Toussaint est riche en traditions. La porte est grande ouverte \u00e0 la famille et au voisinage. On confectionne des petits pains sucr\u00e9s \u00e0 offrir aux visiteurs pour le go\u00fbter. En voici la recette : Ingr\u00e9dients 600 g de farine 100 g de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/bolos-dos-santos.jpg?fit=320%2C238&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1335,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/03\/1335-pate-de-paques\/","url_meta":{"origin":937,"position":5},"title":"P\u00e2t\u00e9 de P\u00e2ques","date":"3 avril 2010","format":false,"excerpt":"Dans le Berry, \u00e0 P\u00e2ques, il est de tradition de d\u00e9guster un p\u00e2t\u00e9 pr\u00e9par\u00e9 avec diverses viandes, des \u00e9pices et des herbes, et garni d'\u0153ufs durs dans un enrobage de p\u00e2te feuillet\u00e9e bien dor\u00e9e. Voici la recette de P\u00e2t\u00e9 de P\u00e2ques berrichon revisit\u00e9e mais pas en moins bonne ! R\u00e9galez-vous\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/pate-de-paques.jpg?fit=860%2C645&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/937"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=937"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/937\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3000"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=937"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Dans une casserole \u00e0 fond \u00e9pais, faire fondre \u00e0 feu doux le miel et le sucre.
\n3.Dans un saladier, m\u00e9langer les farines et la levure.
\n4.Creuser un puits et y verser les \u0153ufs, le lait, les \u00e9pices et enfin le miel ti\u00e8de. M\u00e9langer au fouet pour bien amalgamer les ingr\u00e9dients, ensuite \u00e0 la cuill\u00e8re en bois pour obtenir une p\u00e2te bien lisse et homog\u00e8ne.
\n5.Verser la p\u00e2te dans un moule \u00e0 cake beurr\u00e9 et farin\u00e9 (le moule doit \u00eatre rempli aux 3\/4).
\n6.Enfourner et laissez cuire pendant 45min en couvrant \u00e9ventuellement avec une feuille de papier aluminium \u00e0 mi-cuisson (contr\u00f4ler bien la cuisson vers la fin pour \u00e9viter de sur-cuire le pain d’\u00e9pices, ce qui le rendrait dur).
\n7.D\u00e9mouler le pain d’\u00e9pice lorsqu’il a totalement refroidi. Attendre 24 heures au minimum avant de le d\u00e9guster.<\/p>\n","protected":false},"excerpt":{"rendered":"