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Easter Mazurek being drizzled with peanut butter, next to a jar of Proper Nutty
125Total Time
45Prep Time
40Bake Time

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.

125Total Time
45Prep Time
40Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. 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.

  5. Step 5:

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

  6. 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. 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.

  8. Step 8:

    To decorate sprinkle the chopped nuts over the cake and melt the chocolate to drizzle as a finishing touch.


  • For the cake

    • 225g Allinson's Plain White Flour
    • 125g Butter (unsalted) (cut into cubes)
    • 3 tbsp Double cream
    • 1 Egg(s) (free range) (large, beaten)
  • For the layers

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

    • 100g Milk chocolate
    • 100g Hazelnuts (chopped)
    • 100g Almonds (flaked)

Nutritional Information

per 126g
  • 707cal Energy
  • 44g Fat
  • 15g of which Saturates
  • 58g Carbohydrates
  • 36g of which Sugars
  • 16g Protein
  • 0.14g Salt

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