Desserts
Piarnik (Belarusian Honey Spice Cake)
Ingredients
- - 200g Honey
- - 100g Butter
- - 80g Soft brown sugar
- - 2 whole Eggs, large
- - 300g Plain flour
- - 1 tsp Baking soda
- - 1 tsp Ground cinnamon
- - 0.5 tsp Ground cloves
- - 0.5 tsp Ground ginger
Method
- Preheat the oven to 180C (350F) and line a cake tin with baking parchment.
- Warm the honey, butter and sugar together in a saucepan over low heat until melted and combined; set aside to cool slightly.
- Whisk the eggs into the cooled honey mixture.
- In a separate bowl, combine the flour, baking soda, cinnamon, cloves and ginger.
- Fold the dry ingredients into the wet mixture until just combined and smooth.
- Pour the batter into the prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes before turning out onto a wire rack.
Introduction: Honey has long held a special place in Belarusian sweets, and piarnik, a dense spiced honey cake, grew out of that tradition alongside neighbouring Slavic honey cakes.
Cultural Background: Honey has long held a special place in Belarusian sweets, and piarnik, a dense spiced honey cake, grew out of that tradition alongside neighbouring Slavic honey cakes. Warmly spiced with cinnamon and cloves, it was traditionally baked for festive occasions and keeps well, often tasting even better a few days after baking as the flavours mellow.
Tips: The cake tastes better after resting overnight, wrapped, as the spices deepen. Don’t overheat the honey mixture — it should be warm, not bubbling, before the eggs are added.
Variations: Ice with a simple sugar glaze for a festive finish. For a dairy-free version, replace the butter with an equal amount of neutral oil.
Storage: Store wrapped at room temperature for up to 5 days.
Reheating: Best served at room temperature; no reheating required.
Nutrition: Approx. per serving: 310 kcal · Protein 4g · Carbs 48g · Fat 12g
FAQs:
Q: Why does the recipe suggest waiting a day before eating? A: The spices and honey flavour continue to develop and mellow, giving a rounder taste after resting.
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