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Piernik staropolski
Honey spice cake with plum jam
Piernik staropolski: old Polish aged honey-spice cake layered with plum jam
Piernik staropolski is the grand Polish Christmas gingerbread, and the old tradition is to mix the honey dough in November (once even at a child's birth) and leave it to mature for weeks in a cool place, which deepens the spice and makes the cake tender. It is baked a few weeks before Christmas, split into layers with powidła (thick plum butter), glazed with chocolate and left to soften again. This home version rests the dough for at least 3 days. Chef's tip: wrap the baked layers and let them sit for 3 days before filling; fresh piernik is hard, and it softens as it absorbs moisture from the jam.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 20
Ingredients
For the dough
- 10 ½ oz honey
- 5 ½ oz caster sugar
- 3 ½ oz butter
- 1 ⅓ lb plain flour
- 2 eggs
- 2 tsp bicarbonate of soda
- 3 tbsp milk
- 1 pinch salt
To fill and glaze
- 5 ½ oz dark chocolate
- ¼ cup double cream
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Method
0/7 doneStep 1: Warm 10 ½ oz honey, 5 ½ oz caster sugar and 3 ½ oz butter in a pan, stirring, until melted and just bubbling. Cool until lukewarm.
8 minStep 2: Put 1 ⅓ lb plain flour in a bowl, pour in the honey mixture and mix, then add 2 eggs, 4 tsp gingerbread spice (cinnamon, clove, ginger, nutmeg, cardamom, pepper), 1 pinch salt and 2 tsp bicarbonate of soda dissolved in 3 tbsp milk. Knead to a smooth, soft dough.
10 minStep 3: Wrap tightly and leave in a cool place or the fridge for at least 3 days and up to 3 weeks.
Step 4: Heat the oven to 350°F (300°F fan). Divide the dough into 3 and roll each to fit a 25 × 35 cm tray lined with baking paper. Bake one at a time for 10–12 minutes, until puffed, golden brown and springy. A common mistake is overbaking: the layers turn hard and never soften.
35 minStep 5: Cool, wrap the layers and leave for 3 days.
Step 6: Spread two layers with 14 oz thick plum butter (powidła) or plum jam and stack them, finishing with the plain one. Press gently under a board for an hour.
Step 7: Heat ¼ cup double cream until steaming, pour over 5 ½ oz dark chocolate, stir until glossy and spread over the top. Leave to set, then cut into fingers. It keeps for 3 weeks in a tin.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 5 g
- Carbs
- 52 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does piernik staropolski take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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Perfect for:Christmas