created by Dean Schmideg
My Polish grandmother used to bake a simple butter cake in a loaf tin she called Mazurek. Years later, my dad added grated chocolate and mixed peel — the version I grew up with. Strangely, we recently learned that a traditional Mazurek is actually a decorative Polish Easter cake with a shortcrust base, topped with chocolate, custard or jam, and dried fruit. We’ll never know why she used that name, but in the spirit of adaptation, I’ve added a native twist using wattleseed and almond chocolate, plus roasted wattleseed and flaked almonds on top for warmth and crunch.
70g Kakadu Plum Co. Wattleseed & Almond Chocolate + 20g grated dark chocolate for topping
6 large eggs (60g size)
150g / 3/4 cup extra virgin olive oil
150g sugar
2 tsp vanilla extract or paste
grated zest of one navel orange + 20ml juice
170g plain white spelt flour
2 tsp baking powder
pinch of salt
1 tsp cream of tartar
1/2 cup natural flaked almonds (with skin)
2 tsp Kakadu Plum Co. ground wattleseed
Oil a loaf tin approx 30cm x 14cm and line with baking paper.
Chop the block of chocolate into small pieces with a knife. No need to be careful, they can be irregular and make sure to keep all the fine bits too.
Add the vanilla and olive oil and beat well.
Combine flour, baking powder and salt. Turn mixer to a lower speed and gradually add to the mixture.
When finished, using a spatula mix in the grated orange zest, juice and the chocolate.
In a separate bowl whisk egg whites and the cream of tartar until soft peaks form and then gradually add the remaining sugar and continue to whisk until thick and glossy. Gently fold into the mixture and pour into the tin. Top with flaked almonds and bake at 160 degrees fan-forced for approximately 45 minutes (check after 40).
When baked, take out of oven, wait a few minutes and sprinkle with ground wattleseed and grated chocolate. Leave to cool for about 20 minutes before taking the cake out of the tin and serve warm.
