Piernik

Build the Meal Around Piernik

• Tea
• Mulled wine
• Coffee

Making Piernik, Step by Step

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1. Heat the oven to 170°C / 340°F and line a 1.5 litre loaf tin.

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2. Warm the honey, 100 g butter, sugar and water until melted. Cool for 10 minutes. Beat in the eggs one at a time.

   Mark done Start 10 min timer

3. Sift the flour with the cocoa, baking soda and spices and fold in with the milk.

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4. Pour into the tin and bake for 40 minutes until a skewer comes out clean. Cool.

   Mark done Start 40 min timer

5. Split the loaf in half, spread the base with the jam and replace the top.

   Mark done

6. Melt the chocolate with 30 g butter and pour over the cake.

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A Few Notes

Cool the honey mixture before adding the eggs.

Leave the cake to mature for a few days.

Slice thinly.

Storing and Reheating

Keeps for 2 weeks wrapped.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.