Polish Gingerbread Loaf (Piernik)

Name: Polish Gingerbread Loaf (Piernik)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 2 tablespoons gingerbread spice mix; 1/2 teaspoon cinnamon; 2 tablespoons unsweetened cocoa powder; 3 tablespoons honey; 1 cup light brown sugar; 1 stick butter; 1/4 cup vegetable oil; 2 tablespoons plum jam; 1/4 teaspoon salt; 1 teaspoon instant coffee; 1 cup milk; 2 large eggs; 1 1/2 teaspoons baking soda; 2 1/2 cups (310g) flour; 1/2-3/4 cup plum jam; 1/4 cup chopped walnuts; 4 oz bittersweet chocolate; 1/3 cup heavy cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings
1 loaf
Calories
400 kcal
Course
Dessert
Cuisine
Polish

Polish Gingerbread Loaf (Piernik)

Yael Holden

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

for the cake batter:

2 tablespoons gingerbread spice mix
1/2 teaspoon cinnamon
2 tablespoons unsweetened cocoa powder
3 tablespoons honey 60g
1 cup light brown sugar 200g
1 stick butter 115g
1/4 cup vegetable oil
2 tablespoons plum jam
1/4 teaspoon salt
1 teaspoon instant coffee optional
1 cup milk 240g
2 large eggs
1 1/2 teaspoons baking soda
2 1/2 cups (310g) flour spooned and leveled

additionally:

1/2-3/4 cup plum jam
1/4 cup chopped walnuts to sprinkle

chocolate glaze:

4 oz bittersweet chocolate 115g
1/3 cup heavy cream

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Instructions

Make the cake:

Preheat your oven to 325°F (160°C), no fan.
Add gingerbread spice mix, cinnamon, cocoa powder, honey, sugar, butter, oil, plum preserves, salt, and ground coffee into a medium/large pot and heat over low heat until all the ingredients are well-combined and hot but not boiling.
Add the milk, heat over low heat, whisking until all the ingredients are well-combined and warm. Take the pot off the heat and add the eggs, whisk until combined.
Whisk in baking soda.
Sift the flour into the pot. Whisk until just combined (don't overmix the batter).
Pour the mixture into a 9x5 inch loaf pan (23x13 cm or similar) lined with parchment paper.
Bake for about 1 hour and 5 minutes or until a cake tester/wooden skewer comes out clean.
Place the cake on a cooling rack and leave it to cool for at least 30 minutes.

Finish:

Cut the cake horizontally with a serrated knife in half.
Spread the plum jam on the bottom half of the cake, top with the upper half.
Make the chocolate glaze: heat the cream until very hot, add the chopped chocolate, take the pot off the heat, stir until the chocolate is dissolved. If the chocolate is not melting, put the pot back on the burner and heat it over low heat until the chocolate is melted.
Pour the chocolate glaze over the cake until it's coated on all sides. Sprinkle with chopped nuts on top. Set aside until the glaze is set.
Cut into slices and enjoy!

Notes

If you'd like it sweeter, use milk chocolate instead of bittersweet chocolate for the glaze.
If the cake has cracked on top just even out its surface slightly with a serrated knife. After glazing the cake, it won't be noticeable.
You can omit ground coffee if you don't have it, it just adds another layer of flavor to the cake but you can't taste it.
How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
Calories = 1 serving (1/12 of the recipe). This is only an estimate!