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Mazurek topped with chocolate and nuts, with one quarter removed so you can see the individual layers Tried & Tested

Easter mazurek

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2.474 stars based on 19 ratings

Mazurek is a traditional easter cake originating from Poland. If you like peanut butter and chocolate, you will love this mazurek.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cake

  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 125g 4½ oz Butter (unsalted) cut into cubes
  • 3tbsp 3tbsp Double cream
  • 1 1 Egg(s) (free range) large, beaten

For the layers

  • 1 1 Egg white(s) (free range) large
  • 166g 6 oz Icing sugar (we use Silver Spoon) Icing sugar
  • 33 33 Cocoa powder
  • 83g 3 oz Almonds (ground)
  • 83g 3 oz Raisins
  • 3tbsp 3tbsp Peanut butter (smooth)

For the topping

  • 200g 7⅛ oz Milk chocolate
  • 200ml 6⅞ fl oz Single cream

For the decoration

  • 14 14 Almonds (whole)
  • Designer icing (white) (we use Silver Spoon Create)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°c, gas mark 6) and grease and line an 8 inch circular cake tin.

  2. Classic mode Step 2

    Mix together all of the cake ingredients then press firmly into the bottom of your cake tin.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • 125g 4½ oz Butter (unsalted) cut into cubes
    • 3tbsp 3tbsp Double cream
    • 1 1 Egg(s) (free range) large, beaten
  3. Classic mode Step 3

    Bake for 10-20 minutes until it starts to turn golden. Remove from the oven and allow to cool.

  4. Classic mode 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.

    Ingredients for this step

    • 1 1 Egg white(s) (free range) large
    • 166g 6 oz Icing sugar (we use Silver Spoon) Icing sugar
  5. Classic mode Step 5

    Sieve in the cocoa powder, add the ground almonds and raisins and gently fold in.

    Ingredients for this step

    • 33 33 Cocoa powder
    • 83g 3 oz Almonds (ground)
    • 83g 3 oz Raisins
  6. Classic mode 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.

  7. Classic mode 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.

    Ingredients for this step

    • 3tbsp 3tbsp Peanut butter (smooth)
  8. Classic mode Step 8

    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 covered. Chill until the topping is cool and slightly firm.

    Ingredients for this step

    • 200g 7⅛ oz Milk chocolate
    • 200ml 6⅞ fl oz Single cream
  9. Classic mode Step 9

    To decorate, arrange whole or ground almonds to form an ear of corn, using the white icing to form a stalk. Leave to set fully before serving.

    Ingredients for this step

    • 14 14 Almonds (whole)
    • Designer icing (white) (we use Silver Spoon Create)