Piernik (Polish gingerbread)

Name: Piernik (Polish gingerbread)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10 servings
Cuisine: Polish
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

Download

Copy link

Serves 10 536 kcal per serving Prep 20 min Cook 55 min

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

Instructions

Preheat the oven to 160°C (140°C fan). Grease and line the base and sides of a deep 20 cm cake tin with baking parchment. Place the honey, brown sugar and butter in a saucepan and heat over medium heat until fully melted and smooth. Remove from the heat and allow to cool slightly.
In a large bowl, combine the flour with the ground ginger, cinnamon, cloves, nutmeg and pepper. Once the honey mixture has cooled, whisk in the eggs one at a time. Pour the liquid mixture over the dry ingredients and whisk gently until a smooth batter forms, taking care not to overmix.
Pour the batter into the prepared tin and bake for 50–55 minutes, until risen and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for about 20 minutes, then turn out onto a wire rack and cool completely.
When fully cooled, use a long serrated knife to slice the cake horizontally into three layers. Spread the plum jam evenly over the two bottom layers, then reassemble the cake.
To make the glaze, place the cream, dark chocolate and honey in a saucepan and heat gently until the chocolate has melted and the mixture is smooth and pourable. Set the cake on a wire rack over a lined tray and pour the glaze over the top, allowing it to coat the sides. Transfer carefully to a serving plate and leave the glaze to set.
This is a modern, simplified version of Polish piernik, prepared and baked without the traditional long resting period, while keeping its characteristic spiced honey flavour.

Tips

The best Piernik is matured; if making the traditional fermented version, the dough can be made weeks in advance.
Use a high-quality, dark honey (like buckwheat honey) to give the cake its characteristic deep color and complex sweetness.
Brush the finished cake with a chocolate glaze or fill it with plum jam (powidła) for the most authentic Polish experience.

Variations

Pierniczki: Roll the dough out and use cutters to make small, individual gingerbread cookies instead of a loaf.
Nutty Piernik: Add chopped walnuts and raisins to the batter for extra texture.