Mazurek cake is an essence of Polish tradition and Easter cuisine. Once in a while geographic dimension may give it a one face. In the Middle East instead of caramel we have dried dates and sesame paste, which translates into deep, heavy taste somewhere between chocolate and halva. Just to increase level of hedonism everything is topped with roasted almonds and a touch of tahini
Middle eastern mazurek cake
What do you need?
1 1/2 cup flour
1/2 cup cornmeal
3 tablespoons Greek yogurt/labneh or sour cream
250 g cold butter
pinch of salt
50 g sugar
glass datella from (recipe below)
6 tablespoons tahini (you can add more)
100 g of roasted almonds
1 Place the flour on a table, add diced, hard butter, add rest of the ingredients and knead a smooth dough. Wrap it in a plastic wrap and leave in the fridge for at least 2 hours.
2 After this time, roll out the dough and put it into the baking pan lined with baking paper.
3 Bake 20-30 minutes at 180 C, until the dough is slightly bronze.
4 Mix datella and tahina, smear it over slightly cooled down pastry. Spread tahina over it and sprinkle with almonds. Set aside to cool.
Date nutella (datella)
preparation time: 30 minutesWhat do you need for about 700 ml
500 g of dried pitted dates
1 1/2 tablespoons of natural cocoa
juice of 1/2 large lemon
Pour 1/2 cup of water over dates and bring them to boil, stirring from time to time. Turn off the fire when the dates are soft.
2. Put the dates into a blender, add the lemon juice, cocoa and start mixing.Slowly add water until achievingthe desired consistency.
3. Cool down and put into jars.Store for about 2 weeks