Polish Gingerbread Honey Cake - Piernik - Christmas Menu Recipe #55

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a similar sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Chop dried prunes into small pieces and toss with 1 tablespoon of flour.

In a mixing bowl, combine all-purpose flour, baking powder, cocoa powder, and pumpkin spice; mix with a wire whisk until combined.

In a stand mixer, fluff room temperature batter and scrape the sides.

Add icing sugar and mix slightly.

Add honey and beat for about a minute on low until incorporated and batter is lighter in color.

Add molasses and mix for 15 seconds.

Add eggs one at a time, allowing them to beat in and the batter to curdle slightly.

Add the flour mixture and mix on stir until just incorporated; do not over mix.

Use a spatula to scrape flour from the sides into the batter.

Add dried prunes and almonds; stir for 10 seconds to mix throughout the batter.

Spray baking pan with nonstick spray and flour it, swirling to cover.

Transfer batter into the baking pan and smooth it out with a spatula.

Bake in preheated oven at 160 degrees Celsius for 45 minutes.

Let the cake stand for 10 minutes before removing from the pan.

Transfer to a plate and let cool completely.

In a mixing bowl, combine chocolate chips, light corn syrup, and heavy cream; microwave for 30 seconds and stir.

If chocolate isn't melted, microwave for another 10-15 seconds until melted.

Place cake on a cooling rack over parchment paper to catch drips.

Spread melted chocolate over the cake using a spoon, making a pattern.

Sprinkle white sprinkles on top and let set in the fridge for at least 2 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens