Whisky and dates salted caramel mazurek cake


Whisky and dates salted caramel mazurek cake

Mazurek is a very sweet and flat cake decorated with dried fruits and nuts, which is baked in Poland for Easter. And although it is supposedly a unique Polish shortcrust pastry, it has most likely eastern origins and came to Poland via the spice-trade route from Turkey. But no one seems to remember that nowadays. Just for the record.

My grandmother makes one each year, my mum hates it and I fell in love with it just now. The thing with me baking is that I tend to read the first half of a recipe and then get disappointed if it doesn’t work out. This kind of flexibility (a.k.a not following the recipe) works really well with savoury dishes, but is a no-go when it comes to baking. I learned this basic truth by repeating the same mistakes over and over again. And yet, I mastered this recipe which is super easy to make for all kinds of bakers out there.

I have to admit, I was trying to make it fully vegan, but the crust was so far away from the original that I just converted it to surprisingly delicious pralines (head to our instagram account to see the result). So for now, I have just used spelt flour to add a healthy tweak to the pastry and I will continue optimizing the vegan version for the next Easter. I promise.

Whether you celebrate Easter or not – doesn’t matter. It’s always good to try out a new cake recipe, especially with a whisky twist. Long story short: Enjoy your holidays guys and see you soon!

Fresh dates with sea salt and blood oranges

Caramelized oranges in rice syrup

Fresh dates with sea salt and blood oranges




Pastry (20x30 cm baking tin):
180 grams spelt flour
80 grams potato starch or rice flour
30 grams muscovado or coconut sugar
1 egg
150 grams cold butter
25 fresh mazafati dates (or dried dates, soaked in water for at least 1h)
2-4 tbsp whisky
5 tbsp cacao powder
Juice of 2 small blood oranges
Zest of 1 orange
Grainy sea salt
100 grams melted chocolate (at least 70%)


In a bowl sift together all flours and sugar. Cut butter into small cubes, add an egg and mix until well combined, kneading the dough by hand. It’s really important that the butter is cold and not room temperature. On a parchment paper, roll out the dough to 7 millimeters thickness. Transfer the crust on a baking tin and cut the corners so it fits. You can use these crust leftovers to shape thin rolls and place around the tin. Refrigerate for 15-30 minutes.

Preheat the oven to 180 C. Place the crust in the oven and bake until it turns golden brown (about 30 minutes). Let it cool down.

Pit the dates and place together with 2 tbsp whisky, cacao powder and freshly pressed orange juice in a blender. Blend until smooth and check if you want to add more whisky for stronger flavour. Melt the chocolate over low heat and combine with the rest of the filling. Blend again if needed. It should be soft and not chunky.

Pile the filling on top of cooled crust. Garnish with orange zest and sea salt. You can serve the pie with caramelized oranges slices. How to make them? Check our recipe here.


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