Mazurek (Polish Easter Cake)
Ingredients
- Cake: ⓘ
- 1 1/2 cups unsalted butter, at room temperature
- 2 tablespoons unsalted butter, at room temperature ⓘ
- 3/4 cup white sugar
- 1 egg
- 3 hard-boiled egg yolks, mashed ⓘ
- 3 cups all-purpose flour ⓘ
- 1 cup ground almonds ⓘ
- 2 teaspoons lemon zest, or to taste ⓘ
- 1 beaten egg
- Decoration: ⓘ
- 1/4 cup water ⓘ
- 3 tablespoons unflavored gelatin
- 1/2 cup cherry preserves ⓘ
Instructions
- Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
- Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.
Nutrition & Diet Analysis (per serving)
987
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).