European 45 min

Piernik (Polish gingerbread)

Name: Piernik (Polish gingerbread)
Total time: 45 min
Yield: 2 servings
Cuisine: European
Ingredients: 140g Unsalted Butter; 300g Clear Honey; 100g Brown Sugar; 375g Self-raising Flour; 3 tsp Ground Ginger; 1 tsp Ground Cinnamon; 1/2 teaspoon Ground Clove; 1/4 tsp Ground Nutmeg; 1/4 tsp Pepper; 3 Large Egg; 200g Plum Jam; 225ml Double Cream; 140g Dark Chocolate; 3 tablespoons Clear Honey

dessert

Ingredientsfor 2

350

Cal

Protein

45g

Carbs

18g

Fat

1140g Unsalted Butter
2300g Clear Honey
3100g Brown Sugar
4375g Self-raising Flour
53 tsp Ground Ginger
61 tsp Ground Cinnamon
71/2 teaspoon Ground Clove
81/4 tsp Ground Nutmeg
91/4 tsp Pepper
103 Large Egg
11200g Plum Jam
12225ml Double Cream
13140g Dark Chocolate
143 tablespoons Clear Honey

Order ingredients on Instacart

Instructions

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.