Polish Apple & Orange Mazurka

Apple Mazurka

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 12

Traditionally served at Easter time, this Polish recipe for apple shortcake will prove popular with the whole family. It has a texture in between shortbread and cake. Serve warm or cold in slices.


225g/8oz plain flour
2 tsp baking powder
A pinch of salt
100g/4oz caster sugar
grated zest and juice of 1 orange
175g/6oz butter
2 egg yolks
3 tbsp double cream
500g Bramley apples, peeled, cored and sliced
75g caster sugar
a few flaked almonds


  1. Preheat the oven to 180°C/Fan, 160°C/350°F/Gas Mark 4. Sift the flour and baking
    powder into a bowl. Add the salt, sugar and orange zest. Add the butter and rub in
    with your fingertips until the mixture resembles crumbs
  2. Beat the egg yolks and cream together then stir into the flour mixture and mix with
    your hands to make a crumbly dough. Press into the base of a 26 x 16cm (approx. 10
    x 6 1/2inch) rectangular tin, pushing it up a little around the edges of the tin to make a
    rim. Prick the base all over with a fork. Bake for 20 minutes
  3. Remove from the oven. Toss the Bramley apple slices, caster sugar and juice of half
    the orange together then arrange the apple slices over the dough. Bake for a further
    20 minutes or until the slices are tender but not mushy. If like, you can pop the
    Mazurka under a hot grill to caramelise the apple slices slightly. Leave to cool
    slightly in the tin before cutting into 12 rectangles. Serve warm or cold with


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