Step 1 of 7
Piernik (Polish Gingerbread)
Heat oven to 160°C / 140°C fan / Gas 3. Grease and line the base and sides of a deep 20cm cake tin. Melt the honey, sugar and butter in a saucepan over medium heat. Remove from heat and cool.
Step 2
Mix the flour and all spices together in a large bowl.
Step 3
Whisk the eggs into the cooled honey mixture. Pour over the dry ingredients and whisk to a smooth batter — do not overmix.
Step 4
Pour into the prepared tin and bake for 50–55 minutes until risen and a skewer comes out clean. Cool in the tin for 20 minutes, then turn out and cool completely.
Step 5
Slice the cooled cake into 3 equal layers with a serrated knife. Spread plum jam across the two bottom layers, then reassemble the cake.
Step 6
Make the glaze: heat the cream, dark chocolate and 3 tbsp honey in a pan over low-medium heat until melted and smooth.
Step 7
Place the cake on a wire rack over a lined tray. Pour over the warm glaze, covering the whole cake. Transfer to a serving plate once set.
