Piernik (Polish gingerbread)

Name: Piernik (Polish gingerbread)
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 5 oz unsalted butter; 11 oz clear honey; 3 ½ oz brown sugar; 13 oz self-rising flour; 1 tbsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground cloves; ¼ tsp ground nutmeg; ¼ tsp pepper; 3 eggs; 7 oz plum jam; ¾ cup + 3 tbsp heavy cream; 5 oz dark chocolate; 3 tbsp clear honey

A weekend Polish dessert. Ready in about 1 hour 40 minutes. Difficulty: more effort.

45 minPrep (about)
55 minCook (about)
1 hr 40 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

6 oz unsalted butter
13 oz clear honey Shopping tip: Regular runny honey.
4 oz brown sugar
1 lb self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
¾ tsp ground cloves
4 eggs
9 oz plum jam
1 cup + 3 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
6 oz dark chocolate
4 tbsp clear honey Shopping tip: Regular runny honey.

Spices & seasonings (4): ground ginger, ground cinnamon, ground nutmeg, pepper

1 ½ tbsp ground ginger
1 ¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp pepper

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Grease plus line your base plus sides of a deep 8 inches cake tin using baking parchment.
Put the butter, sugar and honey in a medium pot.
Heat over a medium heat until fully melted.
Take it off the heat and let it cool.
Put the flour and spices in a big bowl.
Mix everything together.
Wait until the liquid ingredients have cooled.
Whisk in the eggs.
Pour over your dry ingredients, whisking them together to form smooth batter – be careful not.
Do it to overmix as this can lead to dry cake.
Pour into the prepared tin.
Bake for 50-55 mins till risen and a skewer inserted in your middle of the cake comes out clean.
Let it cool in your pan for 20 mins before turning out on a wire rack to cool completely.
Wait until cooled.
Use a big serrated knife to slice the cake in 3 layers.
Spread your jam across the 2 bottom cake layers.
Reassemble the cake.
Set aside while you make the glaze.
Put the honey, chocolate and cream in a medium pan.
Heat over a low-medium heat till your chocolate is melted plus you have a smooth, pourable mixture.
Put your cake on wire rack set over parchment-lined baking tray.
Pour over your glaze, making sure to cover your entire cake.
Use a fish slice to move the cake to a serving plate and let the glaze to set.
To decorate, dust using little edible gold powder, if you like.
Uniced, this cake will keep.
Keep going for up to 5 days, when iced.