Piernik Honey Bread Food
PIERNIK--HONEY BREAD
This recipe is a semi sweet bread that taste wonderful. It has always been one of my favorites!
Provided by Eddie Jordan
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. In a large bowl ix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in baking soda.
- 2. Place honey in a small pot and bring to a boil, stir honey into bowl, mix in flour.
- 3. Fold in the raisins and walnuts, stir by hand with a sturdy spoon for 10 minutes. Allow dough to sit for 1 hour.
- 4. Preheat oven to 325 degrees. Lightly grease 4 8 by 4 inch loaf pans
- 5. Fill each loaf pan with 2 inches of the batter.
- 6. Bake 1 hour and 15 minutes until a toothpick inserted comes out clean.
- 7. Bread will be brown in color and will crack on top
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- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Remove from the heat and allow to cool. Put the flour and spices in a large bowl and mix everything together.
- Once the liquid ingredients have cooled, whisk in the eggs. Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake. Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
- Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture. Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
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