Polish Gingerbread-Piernik is traditionally baked around Christmastime. The original name comes from old Polish word “Pierny” which means peppery. The cake is moist and spicy, flavored with honey and an earthy mixture of spices. Piernik has a long history in Polish culture, dating back to the Middle Ages, when it was considered a luxury food reserved for the wealthy. The traditional spices used in this cake, like cinnamon, cloves, and ginger, were once highly valued and traded commodities. There are many regional variations of Piernik across Poland, each with its own unique flavor profile and baking methods.
My recipe for Polish Gingerbread-Piernik is simple yet delicious, delivering a full and authentic flavor that stays true to its traditional roots. As it bakes, the aroma of spices and sweetness fills the air, creating an irresistible atmosphere of warmth and anticipation.
The traditional blend of warm spices imparts a rich, full-bodied flavor that is both comforting and sophisticated. Each bite offers a harmonious balance of sweet and spicy notes, with a delicate crumb and a satisfying texture. This dish is a celebration of simple, honest ingredients, expertly combined to create a taste experience that is both elegant and effortless.
For more Holiday desserts, please check out my other recipes:
Ingredients
- Spice mix
- Chocolate Glaze
Instructions
- Preheat oven to 340F. Generously grease a regular bread loaf pan with butter. Set aside. Separate egg yolks and egg whites. Using a hand mixer or a stand mixer, mix soft butter and sugar until fluffy and pale. Add egg yolks, honey, cold water, sour cream, flour, baking soda, cocoa, and spice mix. Keep mixing until smooth.
- If using dried fruit and nuts, dip them in flour. Shake off the access flour and mix with the batter.
- In a small bowl, beat egg yolks until stiff. Using a spatula, gently incorporate egg whites into the batter. Pour batter into the loaf pan. Bake for 60 min.
- After the baking is done and the cake is cooling, make the glaze. Warm up the milk to almost boiling temperature. Turn off the heat and submerge pieces of chocolate in the milk. Let them melt. Stir well until all is smooth. Pour the glaze on top of the cooled cake.