Piernik (Polish gingerbread)

About This Recipe

Instructions

1. 1

   Heat oven to 160C/140C fan/gas 3.

2. 2

   Grease and line the base and sides of a deep 20cm cake tin with baking parchment.

3. 3

   Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted.

4. 4

   Remove from the heat and allow to cool.

5. 5

   Put the flour and spices in a large bowl and mix everything together.

6. 6

   step 2 Once the liquid ingredients have cooled, whisk in the eggs.

7. 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. 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. 9

   Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.

10. 10

    step 3 Once cooled, use a large serrated knife to slice the cake into 3 layers.

11. 11

    Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze.

12. 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. 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. 14

    Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set.

15. 15

    To decorate, dust with a little edible gold powder, if you like.

16. 16

    Uniced, this cake will keep for up to 5 days.

17. 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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