Instructions
Preheat your oven to 160°C (140°C fan) or gas mark 3, ensuring even, gentle heat for baking. Prepare a deep 20cm cake tin by greasing it thoroughly, then line the base and sides with baking parchment to prevent sticking and help with easy removal of the cake later. In a medium saucepan, combine the honey, brown sugar, and unsalted butter. Place over medium heat and stir until the mixture is completely melted and smooth. Remove the pan from the heat and allow the liquid mixture to cool slightly—this step is crucial to prevent cooking the eggs in the next stage. Sift the self-raising flour and all the aromatic spices (ginger, cinnamon, clove, nutmeg, and a touch of pepper) into a large mixing bowl. Give it a good mix to evenly distribute the spices through the flour. Once the honey mixture has cooled adequately, whisk in the eggs one at a time, combining thoroughly. Pour this wet mix over the dry ingredients and gently whisk together until you have a smooth, uniform batter. Take care not to overmix, as this can make the cake firm rather than tender. Pour the batter into your prepared tin and bake in the preheated oven for 50-55 minutes. The cake is done when it has risen well and a skewer inserted into the center comes out clean. Allow it to cool in the tin for about 20 minutes before gently turning out onto a wire rack to cool completely. When fully cooled, carefully slice the cake horizontally into three even layers using a large serrated knife. Spread plum jam generously over the two lower layers before stacking them back together to form the cake. To create the luscious glaze, combine the double cream, dark chocolate, and honey in a medium pan over low to medium heat. Stir continuously until the chocolate has fully melted and the mixture is smooth and pourable. Place the assembled cake on a wire rack set over a parchment-lined baking tray to catch any drips. Slowly pour the warm glaze over the cake, covering it evenly and allowing it to drip down the sides for a beautiful finish. Use a fish slice to carefully transfer the cake to a serving plate. Let the glaze set at room temperature. For an extra festive touch, dust the cake with edible gold powder just before serving. Enjoy this delectable Piernik within 3 days if glazed, keeping it refrigerated but bringing it to room temperature before serving. Without glaze, the cake will keep up to 5 days stored in an airtight container.
