About the Mazurek
Mazurek, also known as Mazurka is a delicious flat cake topped with a choice of almond or nut butters, dried fruits and chopped nuts of meringues. Peanut butter and chocolate lover - this one is for you. 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 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.
Method
Step 1:
Preheat the oven to 200°C (180°c, gas mark 6) and grease and line an 8 inch circular cake tin.
Step 2:
Mix together all of the cake ingredients then press firmly into the bottom of your cake tin.
Step 3:
Bake for 10-20 minutes until it starts to turn golden. Remove from the oven and allow to cool.
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.
Step 5:
Sieve in the cocoa powder, add the ground almonds and raisins and gently fold in.
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.
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.
Step 8:
To decorate sprinkle the chopped nuts over the cake and melt the chocolate to drizzle as a finishing touch.
Ingredients
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)
- 225g Allinson's Plain White Flour
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)
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
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)
- 225g Allinson's Plain White Flour
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)