Piernik (Polish gingerbread)

Ingredients

• Black pepper 0.25 tsp
• Honey 3 tbsp
• Butter 140 g
• Cream 225 ml
• Eggs 3 large
• Brown sugar 100 g
• Cinnamon 1 tsp
• Cloves 0.5 tsp
• Dark chocolate 140 g
• Ground ginger 3 tsp
• Jam 200 g
• Nutmeg 0.25 tsp
• Self-raising flour 375 g

Method

1. Heat oven to 160C/140C fan/gas 3.
2. Grease and line the base and sides of a deep 20cm cake tin with baking parchment.
3. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted.
4. Remove from the heat and allow to cool.
5. Put the flour and spices in a large bowl and mix everything together.
6. Once the liquid ingredients have cooled, whisk in the eggs.
7. 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.
8. 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.
9. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
10. Once cooled, use a large serrated knife to slice the cake into 3 layers.
11. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze.
12. 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.
13. 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.
14. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set.
15. To decorate, dust with a little edible gold powder, if you like.
16. Uniced, this cake will keep for up to 5 days.
17. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.