Piernik (Polish gingerbread)

Name: Piernik (Polish gingerbread)
Prep time: 25 min
Cook time: 48 min
Total time: 73 min
Yield: 6 servings
Ingredients: 140 g Unsalted Butter; 300 g Clear Honey; 100 g Brown Sugar; 375 g Self-raising Flour; 3 tsp Ground Ginger; 1 tsp Ground Cinnamon; ½ teaspoon Ground Clove; ¼ tsp Ground Nutmeg; ¼ tsp Pepper; 3 Large Egg; 200 g Plum Jam; 225 ml Double Cream; 140 g Dark Chocolate

73 min · Serves 6 · By TheMealDB Import

Polish
Dessert
Comfort Food

Polish, Dessert

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

140 gUnsalted Butter
300 gClear Honey
100 gBrown Sugar
375 gSelf-raising Flour
3 tspGround Ginger
1 tspGround Cinnamon
½ teaspoonGround Clove
¼ tspGround Nutmeg
¼ tspPepper
3 LargeEgg
200 gPlum Jam
225 mlDouble Cream
140 gDark Chocolate

Method

Prep 25 min · Cook 48 min

1Heat 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.
2Once 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.
3Once 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.