Piernik (Polish gingerbread)

1. Heat the 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 medium heat until fully melted, then take it off and let it cool. Combine the flour and spices in a large bowl.
2. Once the liquid has cooled, whisk in the eggs, then pour it over the dry ingredients and whisk to a smooth batter, taking care not to overmix. Pour into the tin and bake for 50-55 minutes, until risen and a skewer in the centre comes out clean. Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
3. Once cold, use a large serrated knife to cut the cake into 3 layers. Spread jam over the 2 bottom layers, reassemble, and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over low to medium heat until the chocolate melts and the mixture is smooth and pourable. Sit the cake on a wire rack over a parchment-lined tray and pour the glaze over to cover it completely. Lift it carefully onto a serving plate with a fish slice and let the glaze set. Uniced, the cake keeps for up to 5 days; once iced, enjoy within 3 days, stored in the fridge but served at room temperature.

Tips from the ZestyPlate Kitchen

• Melt the honey, sugar and butter gently and let the mixture cool before the eggs go in, so they don't scramble.
• Once the flour is added, mix only as much as you need to; overworking toughens the crumb.
• Seek out a fruity plum jam, powidla if you can find it, for the most authentic flavour.
• Let the chocolate glaze set fully before slicing so the layers stay clean and neat.