Polish · Dessert
Piernik (Polish gingerbread)
Ingredients
- Unsalted Butter5 oz
- Clear Honey10½ oz
- Brown Sugar3½ oz
- Self-raising Flour¾ lb
- Ground Ginger3 tsp
- Ground Cinnamon1 tsp
- Ground Clove1/2 teaspoon
- Ground Nutmeg1/4 tsp
- Pepper1/4 tsp
- Egg3 Large
- Plum Jam7 oz
- Double Cream1 cup
- Dark Chocolate5 oz
- Clear Honey3 tablespoons
Instructions
- 1
Heat oven to 160C/140C fan/gas 3.
- 2
Grease and line the base and sides of a deep 20cm cake tin with baking parchment.
- 3
Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted.
- 4
Remove from the heat and allow to cool.
- 5
Put the flour and spices in a large bowl and mix everything together.
- 6
Once the liquid ingredients have cooled, whisk in the eggs.
- 7
Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake.
- 8
Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean.
- 9
Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
- 10
Once cooled, use a large serrated knife to slice the cake into 3 layers.
- 11
Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze.
- 12
Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture.
- 13
Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake.
- 14
Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set.
- 15
To decorate, dust with a little edible gold powder, if you like.
- 16
Uniced, this cake will keep for up to 5 days.
- 17
Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
Nutrition
Nutrition info for this recipe is coming soon.
