<\/p>\n

\n

I love reaching for my older cookbooks and baking from them\u2026 This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam; it\u2019s easy to see where the name comes from. It\u2019s well worth trying the shortcrust pastry made with cooked egg yolks \u2013 it requires just a little extra effort, but the result is an exceptionally delicate, crumbly texture. This royal mazurek is both a celebration of flavour and a beautiful addition to any Easter table. You won\u2019t be disappointed.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the pastry:<\/span><\/p>\n

\n
• 350 g butter<\/li>\n
• 120 g icing sugar<\/li>\n
• 120 g blanched almonds, very finely chopped (not ground)<\/li>\n
• zest of 1 lemon<\/li>\n
• 370 g plain flour<\/li>\n
• 4 hard-boiled egg yolks<\/li>\n
• 1 egg yolk (raw)<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Hard-boil 4 eggs, remove the yolks and press them through a sieve.<\/p>\n

  Cream the butter and icing sugar together until pale and fluffy. Add the remaining ingredients and mix until just combined. Shape the dough, cover with cling film and chill in the fridge for at least 2 hours.<\/p>\n

  Grease and line a 23 \u00d7 33 cm baking tin. Roll out two-thirds of the chilled dough and line the base of the tin. From the remaining dough, roll thin ropes (about pencil thickness) and arrange them in a diagonal lattice over the top. Chill again until firm before baking. If you like, brush lightly with beaten egg before baking (optional).<\/p>\n

  Bake at 180\u00b0C for about 20 minutes, or until golden. Remove from the oven and leave to cool completely.<\/p>\n

  To finish:<\/span><\/p>\n

  \n
  • well-drained preserves (e.g. sour cherry, cherry, strawberry, blackberry, rose petal)<\/li>\n<\/ul>\n

    Fill the spaces between the lattice with the preserves.<\/p>\n

    Ingredients for the lemon icing:<\/span><\/p>\n

    \n
    • 100 g icing sugar<\/li>\n
    • 2 tablespoons freshly squeezed lemon juice<\/li>\n<\/ul>\n

      Mix together until smooth, adjusting the consistency with more lemon juice or icing sugar as needed. Drizzle the icing over the mazurek.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

      Recipe source: ‘W staropolskiej kuchni i przy polskim stole’ Maria Lemnis, Henryk Vitry.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      I love reaching for my older cookbooks and baking from them\u2026 This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam, it\u2019s easy to see where the name comes from. It\u2019s well <\/p>\n","protected":false},"author":1,"featured_media":5536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,34],"tags":[136,113,130,94],"duration":[],"tag_group":[],"class_list":["post-5534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-shortcrust-cakes","tag-almonds","tag-egg-yolks","tag-jam","tag-lemon-lime"],"acf":[],"yoast_head":"\n