Mazurek, also known as Mazurka is a delicious flat cake topped with a choice of almond or nut butters, dried fruits and chopped nuts or meringues. This version uses peanut butter and chocolate! The key is to keep this super flat as traditionally it is never thicker than 1 inch!
This moreish tart-looking cake is usually baked around Easter in Poland to enjoy a slice with friends and family. The use of rich ingredients traditionally marked the end of a period of abstinence over Lent. 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.
Serves 8
INGREDIENTS
FOR THE CAKE
- 225g plain white flour
- 125g butter (unsalted), cut into cubes
- 3 tbsp double cream
- 1 large, free-range egg, beaten
FOR THE LAYERS
- White from 1 large, free-range egg
- 166g icing sugar
- 33g cocoa powder
- 83g almonds, ground
- 83g raisins
- 3 tbsp smooth peanut butter
FOR THE TOPPING
- 100g milk chocolate
- 100g hazelnuts, chopped
- 100g almonds, flaked
METHOD
1 Preheat the oven to 200°C/Gas Mark 6 and grease and line an 8 inch circular cake tin.
2 Mix together all of the cake ingredients then press firmly into the bottom of your cake tin.
3 Bake for 10-20 minutes until it starts to turn golden. Remove from the oven and allow to cool.
4 Reduce the oven temperature to 180°C/Gas Mark 4. Whisk the egg whites to soft peaks, then gradually whisk in the icing sugar until stiff.
5 Sieve in the cocoa powder, add the ground almonds and raisins and gently fold in.
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.
7 Beat the peanut butter to soften it before spreading over the cake. Chill for 30 minutes, or until the peanut butter has firmed.
8 To decorate, sprinkle the chopped nuts over the cake and melt the chocolate to drizzle as a finishing touch.
Recipe by Baking Mad