Piernik (Polish gingerbread)
By Edd Kimber
A classic Polish honey gingerbread cake is adapted by Edd Kimber. It’s layered with plum jam and coated in chocolate with sprinkles of edible gold
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Prep:1 hrs
Cook:1 hrs 5 mins
- Serves 10
- Easy
Nutrition per serving
-
kcal 643
-
fat 32g
-
saturates 19g
-
carbs 81g
-
sugars 54g
-
fibre 3g
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protein 7g
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salt 0.5g
Ingredients
- 140g unsalted butter, plus extra for greasing
- 300g clear honey
- 100g light brown sugar
- 375g self-raising flour
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground pepper
- 3 large eggs
- 200g plum jam
- 225ml double cream
- 140g dark chocolate (70% cocoa solids), finely chopped
- 3 tbsp clear honey
- edible gold powder (optional)
Method
Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Remove from the heat and allow to cool. Put the flour and spices in a large bowl and mix everything together.
Once the liquid ingredients have cooled, whisk in the eggs. 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. 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. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. 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. 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. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
