Piernik (Polish gingerbread)

Once the melted honey-sugar-butter mixture has cooled, whisk in the eggs. Pour these wet ingredients over the dry flour and spices, whisking them together until you have a smooth batter. Be careful not to overmix, as this can lead to a dry cake.

Pour the batter into your prepared tin and bake for 50–55 minutes, or until the cake is risen and a skewer inserted into the middle comes out clean. Let the cake cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.

Once the cake is completely cool, use a large serrated knife to carefully slice it into 3 layers. Spread the plum jam evenly across the two bottom cake layers, then reassemble the cake. Set it aside while you prepare the glaze.

In a medium pan, combine the double cream, dark chocolate, and honey. Cook this over a low-medium heat, stirring occasionally, until the chocolate is fully melted and you have a smooth, pourable mixture. Place the cake on a wire rack set over a parchment-lined baking tray, then pour the glaze over the cake, ensuring it's completely covered. Use a fish slice to carefully transfer the glazed cake to a serving plate and allow the glaze to set.

If you like, dust with a little edible gold powder for decoration. Uniced, this cake will keep for up to 5 days. Once iced, store it in the fridge and enjoy within 3 days; for the best texture, remove it from the fridge and let it come to room temperature before serving.