Piernik (Polish Gingerbread)

Name: Piernik (Polish Gingerbread)
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: Serves 10
Cuisine: eastern european
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; 1/2 tsp ground cloves; 1/4 tsp ground nutmeg; 1/4 tsp ground pepper; 3 large eggs; 200g plum jam; 225ml double cream; 140g dark chocolate (70% cocoa solids), finely chopped; 3 tbsp clear honey; edible gold powder (optional)

4.35 (11)

⏱ 125 mins 🍽 Serves 10 🌶 eastern european ✅ Easy 🏷 Dessert

This classic Polish piernik is a rich honey gingerbread cake, infused with warming spices. The baked cake is sliced into layers and filled with plum jam before being enveloped in a smooth chocolate glaze. An optional dusting of edible gold adds a celebratory finish. This indulgent treat serves ten and requires just over two hours to prepare and bake.

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
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground pepper
3 large eggs
200g plum jam
225ml double cream
140g dark chocolate (70% cocoa solids), finely chopped
3 tbsp clear honey
edible gold powder (optional)

Method

Preheat the oven to 160C/140C fan/gas 3. Butter a deep 20cm cake tin and line the base and sides with baking parchment. In a medium saucepan, melt the honey, sugar and butter together. Take the pan off the heat and let the mixture cool. Combine the flour and all the spices in a large mixing bowl.
After the melted ingredients have cooled, whisk the eggs into them. Pour this liquid over the dry ingredients and whisk just until you have a smooth batter. overmixing can result in a dry texture. Transfer the batter to the prepared tin and bake for 50-55 mins. It is ready when risen and a skewer inserted into the centre comes out clean. Let the cake cool in its tin for 20 mins before turning it out onto a wire rack to cool fully.
When the cake is completely cool, use a large serrated knife to cut it horizontally into three even layers. Cover the two bottom layers with the plum jam, then stack the cake back together. To make the glaze, place the cream, chocolate and honey in a medium pan. Warm it gently until the chocolate melts and the mixture is smooth and liquid. Position the cake on a wire rack over a tray lined with parchment. Pour the glaze over the cake, ensuring it is covered completely. Use a fish slice to move the glazed cake to a serving plate and allow the coating to set. If desired, finish with a light dusting of edible gold powder. The unglazed cake keeps for up to 5 days. Once glazed, store it in the fridge and consume within 3 days, bringing it to room temperature before serving.

Nutrition (per serving)

Calories643 kcal

Fat32 g

Saturates19 g

Carbs81 g

Sugars54 g

Fibre3 g

Protein7 g

Sodium200 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisineeastern european