Inspired by the traditional Old Polish gingerbread, this modern, blog-worthy bake features a moist loaf cake with a deep, spiced aroma, layered with sweet and sour plum preserves and a crunchy nut crumble. The cake combines honey, brown sugar, and butter with a mix of cinnamon, ginger, cloves, and nutmeg. After baking, the gingerbread is covered with a glossy chocolate glaze and decorated with toasted nuts; it has a rich flavor, contrasting textures, and a beautiful, rustic appearance. Perfect for coffee, tea, during the holidays, or as an elegant dessert for a gathering.
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Take the butter and eggs out of the fridge at least 30 minutes in advance to reach room temperature. Preheat the oven to 170°C (top and bottom heat). Prepare a loaf pan measuring about 25×11 cm: line the bottom with baking paper and lightly grease the sides with butter.
Prepare the crumble: in a small bowl, combine 40 g of all-purpose flour (taken from the total amount), 40 g of white sugar, and 30 g of cold butter cut into cubes. Rub with your fingers or use a pastry cutter until pea-sized crumbs form. Add 40 g of chopped walnuts and gently mix.
In a large bowl, sift 250 g of wheat flour, 50 g of rye flour, and 25 g of cocoa. Add 10 g of cinnamon, 6 g of ginger, 2 g of cloves, 2 g of nutmeg, 2 g of allspice, and 3 g of salt, and mix thoroughly with a dry spoon until the spices evenly coat the flour.
In a saucepan over low heat, place 150 g of butter, 150 g of brown sugar, and 100 g of honey. Heat while stirring with a wooden spoon until the butter melts and the sugar begins to dissolve (3–5 minutes). The mixture should be uniform and warmer than lukewarm, but not boiling. Remove from heat and let it sit for 5 minutes to cool slightly.
To the slightly cooled honey mixture, add 180 g of eggs (beaten), 120 ml of warm milk, and 5 g of vanilla extract. Mix with a whisk or mixer on low speed for 30–45 seconds until the ingredients are combined. The mixture should be smooth and thicker than standard sponge cake batter.
In a small bowl, mix 5 g of baking soda with 15 g of apple cider vinegar — it should start to foam and fizz. Wait 10–15 seconds for the reaction to subside slightly, then pour the mixture into the wet ingredients and mix quickly.
Pour the wet ingredients into a large bowl with the dry mixture. Use a silicone spatula and fold from the center to the edges until there are no dry streaks of flour — about 30–45 seconds. The batter should be thick but pourable; if it is too thick, add 1–2 tablespoons (15–30 ml) of milk.
Pour half of the batter into the prepared loaf pan, smoothing the surface with a spatula. Evenly spread 180 g of plum jam in the center (set aside the remaining 120 g for possible decoration). Then cover the jam with the remaining half of the batter and gently slide the spatula to combine the layers. Evenly sprinkle the crumble from step 2 on top.
Place the pan in the preheated oven on the middle rack. Bake for 55–65 minutes at 170°C. After 45 minutes, check every 5–7 minutes with a toothpick: insert the toothpick into the highest point of the cake; it should come out with a few moist crumbs, but no raw batter. The top should be golden brown and springy to the touch.
After baking, remove the pan from the oven and let it cool on a rack for 15 minutes. Then carefully remove the cake from the pan (tilting and peeling off the paper), remove the paper, and let it cool completely on the rack for about 60–90 minutes before drizzling with the glaze. The cake will firm up slightly and develop the right texture.
Chop 100 g dark chocolate. In a saucepan, heat 50 ml of 30% cream to boiling, remove from heat and pour over the chopped chocolate. Wait 30 seconds, then stir with a spatula until you achieve a smooth, glossy glaze. If it is too thick, add 1–2 teaspoons of warm cream.
Pour the cooled cake evenly with chocolate glaze, allowing it to flow down the sides on its own. Sprinkle the top with toasted chopped walnuts and optionally with almond flakes and finely chopped candied orange peel. Wait 20–30 minutes for the glaze to set. Once cooled, cut into 10–12 slices.
Serve the sliced pieces at room temperature or slightly warmed (10–15 seconds in the microwave) with a cup of coffee or tea. For a festive touch, add a dollop of thick cream or a scoop of vanilla ice cream.
Gingerbread is a medieval tradition in Poland — spices were once a luxury item, so gingerbread was often baked for important occasions. The version with jam was popular because the layer of preserves kept it moist and enriched the flavor.
Cut the cake with a sharp, thin knife after the icing has set. Serve with lightly whipped cream or a scoop of vanilla ice cream. You can slightly warm up the leftovers before serving to enhance the spice aroma.
Store in an airtight container at room temperature for up to 3 days. To extend freshness to a week, wrap in plastic wrap and keep in the refrigerator (remove a few hours before serving). Freezing: tightly pack cut pieces and freeze for up to 3 months; thaw slowly in the refrigerator.
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