Piernik (Polish gingerbread) Recipe

Ingredients

• 140g Unsalted Butter
• 300g Clear Honey
• 100g Brown Sugar
• 375g Self-raising Flour
• 3 tsp Ground Ginger Buy: Ground Ginger · ₺55.99
• 1 tsp Ground Cinnamon Buy: Ground Cinnamon · ₺48.99
• 1/2 teaspoon Ground Clove
• 1/4 tsp Ground Nutmeg Buy: Ground Nutmeg · ₺109.99
• 1/4 tsp Pepper Buy: Haimi Pepper Spice · ₺105.99
• 3 Large Egg
• 200g Plum Jam
• 225ml Double Cream
• 140g Dark Chocolate
• 3 tablespoons Clear Honey

Preparation

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.

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