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Piernik: Traditional Polish Gingerbread Cake with Almond Paste, Plum Jam, and Honey Chocolate Ganache Recipe

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3.8 from 39 reviews

Piernik is a traditional Polish gingerbread cake that combines warm spices, honey, and rye flour to create a moist, flavorful treat. This recipe layers the cake with almond paste and plum jam, then finishes it with a rich honey chocolate ganache and crunchy pecan and candied ginger toppings. It's perfect for festive occasions and pairs wonderfully with tea or coffee.

  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf cake (serves 8-10)

Ingredients

CAKE

  • 113 grams (4 ounces; 1 stick) unsalted butter
  • 2 Tablespoons olive oil
  • 150 grams (¾ cup) brown sugar
  • 226 grams (⅔ cup) honey
  • 1 Tablespoon + 1 Teaspoon ground ginger
  • 2 Teaspoons ground cinnamon
  • ½ Teaspoon ground cardamom
  • ¼ Teaspoon ground cloves
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon finely ground black pepper
  • 1 Tablespoon cocoa powder
  • 2 Teaspoons espresso powder
  • 250 mL (1 cup) whole milk
  • 1 Teaspoon vanilla extract
  • 2 large eggs
  • 180 grams (1½ cups) all purpose flour
  • 90 grams (¾ cup) rye flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • ¾ Teaspoon kosher salt

FILLINGS

  • 160 grams (½ cup) plum jam
  • ½ recipe (184 grams, 6.5 ounces) almond paste

HONEY CHOCOLATE GANACHE

  • 250 mL (1 cup) heavy cream
  • 63 grams (3 Tablespoons) honey
  • 140 grams (5 ounces) dark chocolate, finely chopped (72% cacao recommended)

TOPPINGS

  • 40 grams (⅓ cup) pecans, finely chopped
  • 20 grams (2 Tablespoons) candied ginger, finely chopped (optional)

Instructions

  1. Prepare the Pan: Line a 9 x 4 inch Pullman pan or standard loaf pan with parchment paper, leaving an overhang for easy removal of the cake after baking. Set aside.
  2. Preheat Oven: Preheat the oven to 350° Fahrenheit (177° Celsius, Gas mark 4) and position the rack in the center of the oven.
  3. Melt Butter and Mix Spices: In a 3-quart saucepan over low heat, combine the butter, olive oil, brown sugar, honey, ground ginger, cinnamon, cardamom, cloves, nutmeg, black pepper, cocoa powder, and espresso powder. Whisk frequently and melt thoroughly without boiling. Remove from heat once fully melted.
  4. Add Milk and Vanilla: Allow the mixture to cool until lukewarm. Whisk in the whole milk and vanilla extract until combined.
  5. Add Eggs: Whisk in the eggs thoroughly to incorporate them into the batter.
  6. Combine Dry Ingredients: Sift the all purpose flour, rye flour, baking soda, baking powder, and kosher salt into the wet mixture. Whisk until fully combined but small lumps are acceptable; ensure no dry flour pockets remain.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 50 to 55 minutes. The cake is done when it springs back lightly to the touch and a toothpick inserted comes out with a few moist crumbs but no raw batter. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan to cool completely.
  8. Trim and Slice the Cake: Once cooled, trim the cake if desired, removing the rounded top for a brick-like shape for aesthetics. Cut the cake into three even layers by scoring the edges and slicing through carefully with a long serrated knife.
  9. Prepare Almond Paste: Roll the almond paste into a rectangle approximately ½ inch thick between parchment sheets. Shape it to match the size of the cake layers.
  10. Assemble Layers: Place the bottom cake layer on a rack or serving platter. Top with the almond paste rectangle, then add the second cake layer. Spread the plum jam over this layer, extending nearly to the edges. Top with the final cake layer and align the layers evenly. Cover lightly and refrigerate briefly to set.
  11. Make Honey Chocolate Ganache: Heat the heavy cream and honey in a microwave-safe container or small saucepan until just below simmering. Remove from heat, add the chopped dark chocolate, and let rest for one minute. Whisk gently until smooth and glossy. Allow to cool until the ganache thickens slightly and the whisk leaves trails when moved.
  12. Glaze the Cake: Place a baking sheet lined with parchment paper under the rack holding the cake. Pour the ganache starting from the middle and work outward to cover the top and sides evenly. Immediately transfer the cake carefully to a serving platter using a metal spatula to avoid damaging the glaze. Work quickly to stop ganache from hardening on the rack.
  13. Add Toppings: While the ganache is still soft, sprinkle chopped pecans over the top. Optionally, stud the cake with bits of chopped candied ginger for added texture and flavor.
  14. Storage and Serving: If not serving soon, store the cake in the refrigerator. Remove it 2 hours before serving to allow it to come to room temperature for optimal taste and texture.

Notes

  • You can substitute a standard loaf pan if a Pullman pan is unavailable, but the cake shape will vary.
  • Rolling the almond paste between parchment keeps it from sticking and allows easy shaping.
  • Be careful not to overheat the butter mixture to prevent curdling; keep heat low and avoid boiling.
  • The ganache should be cooled slightly before pouring to ensure it coats evenly without running off.
  • Storing the cake chilled helps fillings set and enhances flavor melding.
  • Removing the rounded top is optional and only affects presentation.
  • Use good quality dark chocolate for a rich ganache with complex flavor.
  • Allow the cake to come to room temperature before serving for best texture and flavor release.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish

Find it online: https://recipesvibe.com/piernik-traditional-polish-gingerbread-cake-with-almond-paste-plum-jam-and-honey-chocolate-ganache-recipe/