Mazurek

Name: Mazurek
Yield: 8
Cuisine: Polish
Ingredients: 150g/6oz butter; 60g/2½oz caster sugar; 50g/2oz ground almonds; ½ lemon zested; 375g/14oz gluten free plain flour; 1 tsp xanthan gum (optional); 2 large egg yolks (hard-cooked, sieved); 2 large egg (1 for egg wash); Pinch salt; Pinch cinnamon; 300g/12oz jam of your choice; icing sugar, for dusting

This is a flat Polish cake. Our version is topped with jams. I used three flavours – apricot, strawberry, and blackcurrant - and the result is like a delicious posh sharing jam tart! Other toppings that work well with any combination of jam are dried fruits, nuts, or meringues. We have gone for jam only but please feel free to experiment. It is delicate pastry dough and takes a little coaxing to roll out so we just placed the dough in the tin and spread it with our hands, molding it to the tin. The top layer we did between baking parchment and picked it up carefully.

Credited to: Coeliac UK

Kcal: 513.0

Serves 8

Ingredients

150g/6oz butter
60g/2½oz caster sugar
50g/2oz ground almonds
½ lemon zested
375g/14oz gluten free plain flour
1 tsp xanthan gum (optional)
2 large egg yolks (hard-cooked, sieved)
2 large egg (1 for egg wash)
Pinch salt
Pinch cinnamon
300g/12oz jam of your choice
icing sugar, for dusting

Method

Cream together the butter and sugar, either in a food processor or by hand.
Add the ground almonds, lemon zest, gluten free flour, xanthan gum and the hard-cooked egg yolks so it’s all combined.
Add the raw egg, salt and cinnamon, and mix into a smooth dough.
Place the dough in plastic wrap and chill for at least 30 minutes.
Heat the oven to 190˚C, 375˚F, gas mark 5. Cut off one third of the dough and return it, wrapped, to the refrigerator.
Line an 8-inch-by-11-inch shallow oven tin with baking parchment. Place the large piece of dough into the tin and spread it out with your hands. Pierce the dough with a fork. Using a pastry brush, egg wash the dough.
Roll the remaining chilled dough out using cling film or parchment paper so it does not stick to the work surfaces, then cut it into 1/4-inch strips. Arrange the strips lattice-style over the dough, then brush the lattice strips with egg wash. Bake for 20 to 25 minutes, or until light golden brown and crisp.
Allow to cool, then place the pastry on a serving plate and spoon the fruit jams alternately into the open spaces of the lattice work. Sprinkle lightly with icing sugar to serve.