Easter Mazurek
About our traditional Mazurek recipe:
Mazurek, also known as Mazurka, is a delicious Polish flat cake topped with a choice of almond or nut butters, dried fruits, chopped nuts and meringue. The key to a great Mazurek is to keep the cake super flat, as traditionally it's never thicker than 1 inch!
This moreish cake is usually baked up around Easter to enjoy a slice with friends and family. This recipe is perfect for cutting up into servings, ready to whip out and delight your guests over the long Easter weekend - it will not disappoint.
There are very few flavour combinations that go hand-in-hand as well as peanut butter and chocolate do, that's why we have plenty of chocolatey nutty bakes for you to get stuck into. Go nuts for our rich chocolate & peanut stuffed cookies using Billington's sugars, or for a quick late night fix, our peanut butter chocolate mug cake will satisfy your cravings.
Method
Step 1
Preheat the oven to 200°C (180°c, gas mark 6) and grease and line an 8 inch circular cake tin.
Step 2
Mix together all of the cake ingredients then press firmly into the bottom of your cake tin.
Step 3
Bake for 10-20 minutes until it starts to turn golden. Remove from the oven and allow to cool.
Step 4
Reduce the oven temperature to 180°C (160°, gas mark 4). Whisk the egg whites to soft peaks, then gradually whisk in the icing sugar until stiff.
Step 5
Sieve in the cocoa powder, add the ground almonds and raisins and gently fold in.
Step 6
Spoon the mixture on to the base and spread level. Bake for 20 minutes or until the mixture is set then cool the tin completely.
Step 7
Beat the peanut butter to soften it before spreading over the cake. Chill for 30 minutes, or until the peanut butter has firmed.
Step 8
To decorate sprinkle the chopped nuts over the cake and melt the chocolate to drizzle as a finishing touch.
Ingredients
For the cake
- 225gAllinson's Plain White Flour
- 125gButter (unsalted) (cut into cubes)
- 3 tbspDouble cream
- 1Egg(s) (free range) (large, beaten)
For the layers
- 1Egg white(s) (free range) (large)
- 166gSilver Spoon Icing sugar
- 33Cocoa powder
- 83gAlmonds (ground)
- 83gRaisins
- 3 tbspPeanut butter (smooth)
For the topping
- 100gMilk chocolate
- 100gHazelnuts (chopped)
- 100gAlmonds (flaked)
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?