Piernik (Polish gingerbread)
Hey there, folks! Today I'm sharing with you my take on the classic Polish gingerbread, also known as Piernik. Trust me, this recipe is a real treat that will have your taste buds dancing with joy! So, here's a little story for you - one time, I accidentally used powdered sugar instead of brown sugar in this recipe. Let's just say, it wasn't the tastiest gingerbread I've ever made! Lesson learned: always double-check your ingredients before diving in. Now, here's a unique tip for you - add a pinch of black pepper to the spice mix. It may sound a bit odd, but it really enhances the warmth of the gingerbread and gives it an extra kick of flavor. You can thank me later! Alright, let's get baking. Preheat your oven, melt the honey, sugar, and butter, and mix everything together. And remember, when whisking in the eggs, pour the liquid ingredients over the dry ones gently. You don't want to overmix - we're aiming for a deliciously moist cake here, not a dry one! Once your Piernik is out of the oven and cooled, it's time to dig in. This spiced gingerbread is perfect for any festive gathering or simply as a sweet treat with your afternoon tea. Enjoy every bite, my friends!
Ingredients
- Unsalted Butter140g
- Clear Honey300g
- Brown Sugar100g
- Self-raising Flour375g
- Ground Ginger3 tsp
- Ground Cinnamon1 tsp
- Ground Clove1/2 teaspoon
- Ground Nutmeg1/4 tsp
- Pepper1/4 tsp
- Egg3 Large
- Plum Jam200g
- Double Cream225ml
- Dark Chocolate140g
- Clear Honey3 tablespoons
Nutrition
Directions
- 1
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.
- 2
step 2
- 3
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.
- 4
step 3
- 5
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.
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