Piernik

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 175°C conventional heat. Grease a small loaf tin (about 18 x 8 cm) with the butter and dust lightly with flour, tapping out the excess. This helps the sticky honey batter release cleanly after baking.

   5 g unsalted butter, for greasing5 g plain flour, for dusting tin
2. 2

   In a bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt until the spices are evenly distributed with no lumps.

   140 g plain flour5 g baking powder4 g ground cinnamon2 g ground ginger0.5 g ground cloves1 g fine salt
3. 3

   In a small saucepan over low heat, warm the honey, butter, and brown sugar just until the butter melts and the sugar begins to dissolve. Do not boil; gentle heat preserves the honey aroma and keeps the egg from scrambling in the next step. Remove from the heat and cool for 3 to 4 minutes until just warm.

   90 g honey50 g unsalted butter35 g light brown sugar
4. 4

   Whisk the egg and milk into the warm honey mixture until smooth. If the mixture is hotter than lukewarm, wait another minute before adding the egg.

   1 large egg60 ml whole milk
5. 5

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until no dry flour remains. Mix only until combined; overmixing will make the loaf tough rather than tender.

   140 g plain flour5 g baking powder4 g ground cinnamon2 g ground ginger0.5 g ground cloves1 g fine salt90 g honey50 g unsalted butter35 g light brown sugar1 large egg60 ml whole milk
6. 6

   Scrape half the batter into the prepared tin and level it lightly. Spoon the plum jam over the center, leaving a small border around the edges so it stays inside the loaf, then cover with the remaining batter and smooth the top.

   80 g plum jam
7. 7

   Bake for 30 to 35 minutes, until the loaf is well risen, deep brown, and a skewer inserted into the cake part comes out clean; avoid testing directly through the jam layer. If the top browns too quickly, lay a loose piece of foil over it for the final 10 minutes.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a rack. Let it rest another 5 minutes before slicing; the crumb will set and the jam layer will stop flowing. Serve slightly warm or at room temperature.

Origin & History

Piernik is one of Poland's most beloved spiced honey cakes, with roots reaching back to medieval trade routes that brought costly spices into Central Europe. It is especially associated with Toruń, a historic city famous for its gingerbread-making tradition. Versions range from crisp gingerbread cookies to soft loaves layered with jam.