Mazurek is a sweet flat Easter cake full of dried fruit and nuts.

As you bake this, pray for the 2.3 million Poles living abroad in Europe. Pray for their familial relationships, and that they’d find a true eternal friend and Saviour in Jesus Christ.

175g butter
320g plain flour
4 tbsp sugar
6 tbsp ground almonds
1 tsp lemon zest
2 hard-boiled egg yolks, crumbled through sieve
1 raw egg yolk
Pinch of salt

Mix sugar and butter together until light and fluffy.
Stir in the flour, ground almonds, lemon zest and crumbled egg yolks.
Add raw egg yolk, salt and cinnamon and combine it into a smooth dough.
Leave the dough to chill in the fridge for 30 minutes.

Roll out 2/3 dough into a rectangle (leave the 1/3 remainder in the fridge) and pierce all over with a fork. Place into a baking tray – 20 x 28cm.
Roll out 1/3 dough and cut into 6mm strips. Arrange them in a pattern or a lattice over the rectangle base.
Brush the pastry with milk or egg, and bake in the oven at 180’C for 20-30 minutes, until crisp and golden.
Allow to cool completely, before spooning jam or buttercream into the gaps between the raised edges of the pastry.