Polish gingerbread cake: piernik recipe

This piernik is fragrant with honey and spices, and the batter needs no long resting period. Mix the ingredients, bake in a loaf tin and let the cake cool. A thin chocolate glaze complements it, though it can also be served plain. Piernik is part of the tradition of Polish Christmas food.

Ingredients

Cake

300 g wheat flour
150 g honey
100 g butter
100 g caster sugar
2 eggs
150 ml milk
2 teaspoons gingerbread spice mix
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of salt

Glaze

100 g dark chocolate
50 ml cream, 30% fat

Method

Line a loaf tin about 25 cm long with baking paper. Heat the oven to 170°C using top and bottom heat. Take the eggs and milk out of the fridge beforehand so they are not very cold.
Put the butter, honey and sugar in a saucepan. Heat gently, stirring until the butter and sugar dissolve. Do not boil. Set aside until lukewarm so the eggs will not cook when added.
Mix the flour, cocoa, spice mix, baking soda, baking powder and salt in a large bowl. Break up any lumps or sift the dry ingredients. Distributing the baking soda evenly helps the cake rise without pockets of strong flavour.
In a separate bowl, whisk the eggs and milk. Add the lukewarm honey mixture and stir. Pour into the dry ingredients and mix with a whisk or spoon just until no dry flour remains. The batter will be fairly thick but should be easy to transfer to the tin.
Spoon into the tin and level the top. Bake on the middle shelf for 45-55 minutes. Towards the end, insert a wooden skewer into the centre: it should come out without raw batter, although a few moist crumbs are fine.
Leave the cake in the tin for about 15 minutes, then turn it out onto a rack to cool. Do not glaze a hot cake, as the glaze will run off rather than form an even layer.
Heat the cream in a small saucepan until hot but not boiling. Remove from the heat, add the broken chocolate and leave for a minute. Stir until smooth, spread over the cake and leave to set.

Time and servings

Preparation takes about 20 minutes and baking takes 45-55 minutes. Allow additional time for the cake and glaze to cool. One loaf makes about 10-12 slices.

Tips and variations

Spices: Spice mixes vary in strength. If yours is strong, start with less. Check its ingredients, particularly if it already contains cocoa or sugar.
Baking: Ovens vary, so start checking with a skewer after 45 minutes. If the top browns too quickly, cover loosely with baking paper while the centre finishes baking.
Additions: Add 50 g chopped nuts or dried plums to the batter if you like. Chop them finely and dust with a little of the flour measured for the recipe.
Storage: Keep the completely cooled cake covered in a cool place for 3-4 days. It dries out faster once sliced, so cut pieces just before serving.

Before glazing, check that the cake has cooled completely in the centre too. Leave it on the rack longer if needed, so the chocolate stays on the surface and sets evenly.

FAQ

Can I fill piernik with plum butter?

Yes. Cut the cooled cake horizontally with a long knife and spread it with a thin layer of thick plum butter. Reassemble before adding the glaze. A runny filling may escape when sliced.

Why is my cake dry?

Overbaking or too much flour may be the cause. Weigh the ingredients and test with a skewer before the end of the stated baking time. Store covered once cool.

Can I leave out the glaze?

Yes. Serve the cake plain or with a thin layer of plum butter. Cool it before slicing so the soft centre does not crumble excessively.