Zimtsterne (Cinnamon star cookies)
Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon
Piernik (Polish gingerbread)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 140g unsalted butterplus extra for greasing
- 300g clear honey
- 100g light brown sugar
- 375g self-raising flour
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp ground pepper
- 3 large eggs
For the filling and glaze
- 200g plum jam
- 225ml double cream
- 140g dark chocolate(70% cocoa solids), finely chopped
- 3 tbsp clear honey
- edible gold powder(optional)
Nutrition: per serving
- kcal643
- fat32g
- saturates19g
- carbs81g
- sugars54g
- fibre3g
- protein7g
- salt0.5g
Method
step 1
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.
step 2
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.
step 3
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.
