Piernik Polish Gingerbread

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

• Cooking Time Prep 1 hr
  Cook 1 hr, 5 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  643

• Protein

  7g

• Carbs

  81g

• Fat

  32g

• Saturates

  19g

• Fibre

  3g

• Sugar

  54g

• 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
• For the filling and glaze
• 200g plum jam
• 225ml double cream
• 140g dark chocolate (70% cocoa solids), finely chopped
• 3 tbsp clear honey
• edible gold powder (optional)

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. 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.
3. 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.

Categories: All Christmas