Matcha mazurek

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2026-08-13
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Matcha mazurek

Matcha mazurek is a Polish Easter cake made with a shortcrust pastry base and a white chocolate ganache flavoured with Japanese matcha green tea. Its striking, vibrant green colour and distinctive tea flavour make it a particularly beautiful Easter treat. Decorate it with freeze-dried raspberries, for example, which add a refreshing fruity note and a lovely crunch. Highly recommended!

Ingredients for the shortcrust pastry:

  • 175 g plain flour
  • 50 g icing sugar
  • 100 g cold butter
  • 1 tbsp thick sour cream
  • 1 egg yolk
  • a pinch of salt

Sift the flour into a bowl, add the butter and quickly cut it in with a knife. Add the egg yolk, icing sugar, sour cream and salt. Quickly knead to form a dough (you can also use a food processor and process until the dough comes together into a ball). Shape into a ball, flatten slightly and wrap in cling film. Refrigerate for 1 hour.

Line a 20 x 30 cm baking tin with baking paper. Remove the pastry from the fridge, roll it out and transfer it to the tin. Refrigerate again for 60 minutes. Prick the pastry all over with a fork just before baking.

Bake at 180°C for about 20 minutes, or until golden. Remove from the oven and leave to cool completely.

Ingredients for the matcha white chocolate topping:

  • 240 g white chocolate, finely chopped
  • 120 ml double cream
  • 3 tsp matcha green tea powder (about 6 g)

Additionally:

  • freeze-dried raspberries, for decoration

Place the double cream and matcha powder in a small saucepan. Whisk thoroughly to ensure there are no lumps of matcha. Heat until almost boiling, then remove from the heat. Pour the hot cream over the chopped white chocolate and leave for 2 minutes. Stir until the chocolate has completely melted and the ganache is smooth.

Leave the shortcrust pastry in the tin and pour the matcha ganache over it. Spread evenly and leave to set (you can place it in the fridge). Once the ganache has partially set, decorate the mazurek with freeze-dried raspberries.

Matcha mazurek can be stored at room temperature, but for longer storage, keep it refrigerated.

Enjoy!

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