Jaymes' Easter Polish Mazurek

It’s almost Easter and once again we’ve gone a bit Baking Mad! We decided to run a little competition in the club this month – to bake and blog about an Easter themed recipe. The favourite recipe(s), as voted by our club members and a few special guest judges would win a bundle of baking goodies. We’ve also submitted all of these recipes to BakingMad.com, to join their excellent selection of Easter recipes, such as Hot Cross Buns, EasterCakes, Cake Pops and more! 

This is my entry for the Easter Bake Competition.

Mazurek is a traditional easter cake originating from Poland. If you like Snickers or Fruit and Nut chocolate: you'll love this Mazurek!

Serves 8 - 10

You'll need:

23cm (9") Spring clip (or loose bottom) tin

For the base:

225g (8oz) Plain Flour

125g (4oz) Unsalted Butter, cut into small cubes

3 tbsp Double Cream

1 Egg, beaten

For the Chocolate layer:

2 Egg Whites

166g (6oz) Icing Sugar

33g (1oz) Cocoa Powder

83g (3oz) Ground Almonds

83g (3oz) Raisins

For the Peanut layer:

3-4 tbsp Smooth Peanut Butter, add more or less depending on your taste

For the topping:

200g (7oz) Milk Chocolate

200ml (3.5 floz) Single Cream

To decorate:

Whole Almonds
White decorating icing

To make the base:

Rubbing the butter into the flour

Preheat your oven to 190°C/375°C/Gas 5. Sieve the flour into a bowl and rub in the butter. Beat the cream with the egg and mix in. 


Firmly press the mixture into the base of the greased tin. Bake for 10-20 minutes, until it starts to turn golden. Remove from the oven and allow the base to cool.

Base mixture pressed into the tin

Chocolate layer ready for baking

To make the chocolate layer, reduce the oven's temperature to 180°C/350°F/Gas 4. Whisk the Egg Whites to soft peaks, then gradually whisk in the Icing Sugar until stiff. Sieve in the Cocoa Powder, add the Ground Almonds and Raisins and gently fold in. Spoon the mixture onto the base and spread level.

Bake for 20 minutes or until the mixture is set. Cool the tin completely.

Beat the Peanut Butter to soften it, before spreading over the chocolate layer. Chill for 30 minutes, or until the Peanut Butter has firmed.

To make the topping, melt the Chocolate and cream together stirring until smooth. Pour straight onto the Peanut Butter layer and gently shake or tap the tin to ensure the topping is level and evenly covering. Chill until the topping is cool and slightly firm.

Decorate with the whole almonds. Arrange the Almonds to form an ear of corn, using the white icing to form a stalk. Leave to set fully before serving.

PS - this recipe will also be submitted to http://www.bakingmad.com/ideas/easter-baking  - so keep an eye out for it there!