Polish Easter Poppy Seed “Mazurek” (Gluten Free and Dairy Free)
Welcome to a sweet celebration of Polish Easter with a traditional cake called “Mazurek”, which name probably comes from a traditional Polish folk dance or tribe inhabiting the Mazovia region of central Poland.
This thin, very sweet cake, richly decorated with dried fruits and nuts, symbolizes the end of the 40-day fast and the beginning of the festive season.
Mazurek comes in many varieties, each with its own unique recipe, and probably every family has its own beloved favorite. While some stick to tradition and bake the same recipe year after year, it’s hard for me to pick just one favorite. I appreciate all kinds of this cake. However, this year I felt inspired to try something with poppy seeds. 🙂
My recipe for Poppy Seed Mazurek is not only delicious but also grain-free, dairy-free, and mostly sweetened with dates. Not only does this make it a healthier option but also ensures that it can be enjoyed by everyone, regardless of dietary restrictions.
Happy baking!
Polish Easter Poppy Seed “Mazurek” (Gluten Free and Dairy Free)
Ingredients
Crust:
- 160g almond meal
- 40g coconut flour
- pinch of salt
- 50g dates (soaked at least 30 minutes)
- 35g coconut oil (melted)
- 1 egg (room temperature)
Poppy seeds filling:
- 250g poppy seeds
- 30g almond meal
- 40g melted coconut oil
- 3 eggs ( separate egg whites and yolks, room temperature)
- 1 big apple (peeled and grated)
- ½ tsp baking powder
- ¼ tsp bitter almond extract
- 180g dates (soaked and drained)
- 20g candied orange (chopped)
- 60g walnuts (chopped)
- 80g mix of raisins and cranberries (soaked for 30 min. and drained)
- 1 ½ tbsp Kahlua coffee liqueur or Rum
Chocolate ganache:
- 100 g dark chocolate (70-80% cocoa)
- 100g coconut cream (room temperature)
- Optional for decoration: Poppy seeds, dried apricot, white chocolate chips, almond flakes and candied orange or candied lemon
Instructions
- Prepare the poppy seeds: Pour boiling water over the poppy seeds just to cover. Cook over low heat for about 20 minutes, covered. Drain the poppy seeds in a sieve lined with cheesecloth or a linen kitchen towel. Squeeze out as much water as possible. Then grind them twice with a meat grinder. (use the dial with the smallest holes)
- Preheat the oven to 175°C/347F and line the baking pan (roughly 35 cm long and 28 cm wide) with parchment paper.
- Make the crust: Place drained dates with coconut oil and egg in a food processor and blend until smooth puree.
- In the medium bowl mix together almond meal, coconut flour and salt. Add in dates mixture and mix until well combined.
- Press the dough evenly with your fingers into a baking pan.
- Chill the crust in the fridge for 30 minutes before baking. Prick the dough with a fork and bake for 12 minutes at 175°C.
- Make the poppy seeds filling: Place drained dates with coconut oil and egg yolks in a food processor and blend until smooth puree.
- In a large bowl, mix the poppy seeds with almond meal and baking powder. Add grated apple, walnuts, raisins, cranberries and candied orange and toss to combine. Then add the blended dates, Kahlua liqueur and almond extract and mix until well combined.
- Beat egg whites until stiff and by using spatula stir them into the poppy seed mixture.
- Spoon the poppy seeds filling over the prebaked crust and smooth. Bake for 35-40 minutes at 175°C. Remove the cake from the oven and let it cool completely.
- Make the chocolate ganache: Heat the coconut cream (almost to a boil), add the chopped chocolate and let it rest for a few minutes. When the chocolate is melted, stir thoroughly until well combined. Let the ganache cool slightly to thicken.
- Pour the ganache over the cake. Decorate the cake with poppy seeds, nuts and dried fruits before the ganache sets. Store in the fridge up to 4 days.
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