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Pain d'épices (gingerbread) originally comes from China and was imported in France in the Middle Ages, in particular in East France, with the cities of Dijon and Reims as leading producers. Today, pain d'épices remains a specialty of Eastern France (Dijon, Alsace…).
crush all seeds and spices ; thinly cut the orange zests.
3
In a sauce pan, put the honey, the sugar, 150 gr butter, and the milk ;add the spices and the zests then bring the whole to the boil. Let it warm down then mix with the flour and baking powder.
4
Keep 4 hours in fridge.
5
In a saucepan, melt the left butter ; use this to butter a loaf tin (use a brush) then cover the inside surface with the brown sugar (this will make the outside of the cake slightly crusty).
6
Pour the preparation inside the tin and bake in preheated oven at 340°F for 45 minutes.
Prep time 
