Piernik (Polish gingerbread)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 160C/140°C / 275°F fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment.
2. 2Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Take the pan off the heat and let it cool.
3. 3Put the flour and spices in a large bowl and mix everything together.
4. 4Once 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.
5. 5Pour 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.
6. 6Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
7. 7Once 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 put to one side while you make the glaze.
8. 8Put 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.
9. 9Put 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.
10. 10Use a fish cut the 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.
11. 11ServeUniced, 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.