This Polish piernik is a soft, fragrant gingerbread cake that fills the whole kitchen with the aroma of honey, warm spices, and cocoa. It’s incredibly easy to make and doesn’t require the long resting time of traditional aged piernik, yet it still delivers that classic deep flavor we all love.
The batter starts with melted butter, honey, spices, and cocoa—creating a rich, aromatic base. Milk and sugar are gently warmed until dissolved, then everything is whisked together with flour and a single egg to form a smooth, pourable batter. After baking, the cake becomes tender, moist, and wonderfully spiced.
Once cooled, the piernik is sliced and generously filled with plum or blackcurrant jam, adding a fruity tartness that contrasts beautifully with the sweet, spiced cake. A glossy chocolate glaze poured over the top gives it the perfect finishing touch—simple, traditional, and irresistible.
This quick piernik stays moist for days, and like all good gingerbread, its flavor deepens as it sits. It’s perfect for the holidays, winter evenings, or anytime you’re craving a cozy, old-fashioned Polish treat.
Ingredients
For the Cake:
- 60 g unsalted butter
- 100 ml milk
- 70 g sugar (white or light brown)
- 50 g honey
- 80 g applesauce
- 1 egg
- 190 g cake flour
- 10g baking powder
- 15 g gingerbread spice mix (about 1 ¼ tbsp)
- 15 g cocoa powder (about ¾ tbsp)
For Filling and Topping:
- 100 g plum jam or blackcurrant jam (for spreading)
- melted chocolate
Instructions
1. Heat Honey, Butter & Spices
- In a small saucepan, combine butter, honey, jam, cocoa powder, and gingerbread spice mix.
- Warm gently over low heat, stirring until the butter melts and everything combines into a smooth mixture.
- Don’t boil. Once smooth, set aside to cool slightly.
2. Dissolve Sugar in Milk
- In another small saucepan, heat 150 ml milk and 90 g sugar on low heat until the sugar dissolves completely.
- Do not boil. Set aside to cool slightly.
3. Combine All Ingredients
- In a large bowl, sift together flour and baking soda.
- Add the warm milk mixture and the cooled honey–spice mixture.
- Add an egg and mix well using a hand mixer on low speed until smooth.
- The batter should be moderately thick and pourable.
4. Bake
- Line the glass pan with parchment paper (or grease and flour it lightly).
- Pour in the batter and smooth the top.
- Bake in a preheated oven at 170 °C (top–bottom heat) for about 40–45 minutes.
- Check doneness with a wooden skewer — if it comes out dry, the cake is ready.
- Cool for 10 minutes with the oven door slightly open, then remove the cake and let it cool completely on a rack.
5. Fill and Decorate
- When cooled, slice the cake horizontally into 2-3 layers.
- Spread the jam on the bottom layer and place the top back on.
6. To make the glaze:
- Heat the cream (don’t boil), then remove from heat and add chopped dark chocolate.
- Stir until smooth and glossy.
- Pour over the cake and sprinkle with nuts before it sets.
7. Storage Tips
- Store covered in a cool place or refrigerator for up to 4–5 days.
- The flavour deepens beautifully after a day.
- You can also freeze the unglazed cake for up to 2 months.
