Easter Almond Cake with Jam

    2 hours 5 minutes

    This is a cross between cake and pastry which is served on the Easter table in Poland, where it is called mazurek. Easy and very pretty!

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    Makes: 1 flat bread

    • Cake
    • 370g butter, softened
    • 2/3 cup sugar
    • 1 raw egg
    • 3 hard-boiled egg yolks
    • 2 1/2 cups flour
    • 120g almond meal
    • zest of 1 lemon
    • To decorate
    • 1 egg, beaten
    • 3 tablespoons gelatin
    • 150g cherry jam
    • 150g apricot jam
    • glace cherries
    • flaked almonds

    Preparation:40min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:2hours5min 

    1. Cream the but with the sugar and raw egg until smooth. Mash the cook egg yolks and stir in.
    2. Add the flour, almond meal and lemon zest. Knead into a dough, then let stand 1 hour in the fridge. Preheat oven to 200 degrees C.
    3. Roll out 2/3 of the dough into a rectangle and place on a baking tray lined with baking paper.
    4. With the remaining dough, roll out 1cm thick sausages and use to make a diamond patten on the base. Press down lightly.
    5. Brush the cake with beaten egg and bake in the preheated oven 20-25 minutes or until golden brown.
    6. Dissolve the gelatin in hot water. Separately, heat each of the jams and strain through a sieve to remove seeds. Add half the gelatin to each of the jams.
    7. Just the jams to fill the diamonds on the bread in an alternating pattern. Garnish with glace cherries and almond flakes to make flower shapes on the jam.

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