Piernik (Polish gingerbread)

Summary

Dessert - Polish

Ingredients

• 3 Egg (Large)
  Swaps (2)
• 0.25 teaspoons Pepper
• 100 g Brown Sugar
• 140 g Unsalted Butter
  Swaps (2)
• 1 teaspoon Cinnamon
• 375 g Self-raising Flour
  Swaps (1)
• 3 tablespoons Honey
  Swaps (2)
• 3 teaspoons Ground Ginger
• 0.25 teaspoons Nutmeg
• 0.5 teaspoons Cloves
• 225 ml Double Cream
  Swaps (3)
• 140 g Dark Chocolate
• 200 g Plum Jam

Instructions

1. 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. 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. 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.