- TM 5
Ingredients
Gingerbread spice mix
- 3 cinnamon quills
- 3 star anise
- 1 tsp ground allspice
- 1 tsp Whole Black Peppercorns
- 2 tsp whole cloves
- 3/4 tsp coriander seeds
- 1/4 tsp caraway seeds
- 3 tsp ground nutmeg
- 3 tsp ground ginger
- 2.5 tsp ground cardamom
Piernik
- 300 g plain flour, plus 1 tbsp extra
- 1.5 tsp bicarbonate of soda
- 2 tsp cacao powder
- 1.5 tsp Gingerbread spice mix
- 140 g unsalted butter, softened, plus extra for greasing
- 150 g honey
- 150 g brown sugar
- 2 eggs
- 60 g Greek style yoghurt
- 40 g sour cream
- 2 tbsp Grapeseed Oil
- 80 g jam of choice
- 250 g dried prunes, cut into pieces
- 50 g walnuts, cut into pieces
Ganache
- 100 g dark chocolate, broken into pieces
- 80 g pouring (whipping) cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place all ingredients into mixing bowl and mill 1 min/speed 9.
- Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 9. Transfer into a sealable jar or container. Set aside until ready to use.
- Preheat oven to 160°C. Grease and line a loaf tin (25 x 10 x 10 cm) with baking paper and set aside.
- Place flour, bicarbonate of soda, cacao and Gingerbread spice mix into mixing bowl and mix 5 sec/speed 5. Transfer into a bowl and set aside.
- Without cleaning mixing bowl. Place butter, honey and sugar into mixing bowl and mix 1 min/speed 4.
- Scrape down sides of mixing bowl with spatula and mix 30 sec/speed 4.
- Add eggs, yoghurt, sour cream and jam and mix 30 sec/speed 4.
- Add reserved flour mixture and mix 20 sec/speed 5.
- Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 5.
- Place prunes and walnuts into a seperate bowl, add 1 tablespoon of extra flour and stir to combine. Add prunes and walnuts to mixing bowl and comine with aid of spatula. Transfer mixture into prepared loaf tin and bake for 70-75 minutes (160°C) or until a wooden skewer inserted into the centre of the loaf comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.
- Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Add cream and heat 2 min/50°C/speed 3. Set aside to cool slightly and thicken. Drizzle ganache over Piernik before serving.
Gingerbread spice mix
Piernik
Ganache
Tip
This cake is better eaten the day after baking. The spices develop and flavour improves. Do not eat warm.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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