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Loading...Polish Gingerbread Cake, known as piernik, is a centuries-old Polish favorite that relies on floral honey and warm winter spices for its deep, aromatic flavor. The batter is rested briefly to let the spices bloom, then baked into a moist, fragrant loaf topped with a glossy chocolate glaze. Slice it thin and serve with strong tea for an authentic Polish tea-time experience.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 16 gFat
- 9 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 32 gSugar
- 5 gProtein
- 135 mgSodium
- 180 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the cake
- 1 cup (240 g) clover or buckwheat honey
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter, cubed
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs, room temperature
- 2 1/2 cups (320 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup (60 ml) whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
For the chocolate glaze
- 3 oz (85 g) bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 2 tablespoons heavy cream
Directions
- Preheat the oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal.
- In a medium saucepan over low heat, combine the honey, brown sugar, butter, and cocoa powder. Stir constantly until the butter melts and the mixture is smooth and glossy, about 4 minutes. Remove from the heat and let cool until just warm, about 10 minutes.
- Whisk the eggs into the cooled honey mixture one at a time, whisking briskly so they incorporate without scrambling. Stir in the milk, vanilla, and orange zest.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, and nutmeg. Pour the wet ingredients into the dry and fold with a spatula until just combined and no streaks of flour remain. Let the batter rest for 15 minutes so the spices can bloom.
- Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 50 to 55 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs. Tent loosely with foil after 35 minutes if the top is browning too quickly.
- Cool the cake in the pan for 20 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the glaze: combine the chocolate, butter, honey, and cream in a small saucepan over low heat. Stir until smooth and silky. Let cool for 5 minutes to thicken slightly.
- Pour the warm glaze over the cooled cake, letting it drip down the sides naturally. Allow the glaze to set for at least 30 minutes before slicing into thick wedges.
Cook’s Notes
- Wrap the cooled cake tightly in foil and let it sit overnight before slicing; piernik's flavor deepens and the crumb becomes even more tender with a day of resting.
- Traditional Polish bakers often brush warm piernik with rum, fruit tea, or plum cordial before glazing for extra moisture and aroma.
- Storage: keep the glazed cake in an airtight container at room temperature for up to 5 days, or freeze unglazed slices wrapped in plastic for up to 2 months.
- Use a baking thermometer to keep your oven accurate; honey-based batters are sensitive to temperature and can dry out if the oven runs hot.
