Recipe: Orange and almond mazurek
- 2 cups/290 g blanched and peeled almonds, finely ground in a food processor
- 3 cups/675 g sugar
- Juice of 1 lemon, plus 1 lemon
- 2 navel oranges
- 1/2 cup/120 ml water
- Sliced almonds, for garnish (optional)
1 Preheat the oven to 225°F/110oC/gas 3/4.
2 In a medium mixing bowl, blend 1 cup/225 g of the almonds, the sugar, and the lemon juice together. The result should be a dry but spreadable paste.
3 Grease the sides of a 9-in/23-cm round springform pan (or use a nonstick pan), and line the bottom with parchment paper, so the paper comes about 1 ¼ in/4 cm up the sides.
4 Spread the almond mixture evenly over the bottom of the pan, and bake for 15 to 20 minutes. It should be firm but not brown. Cool in the pan. Unlock the sides of the pan and slide the shell onto a serving plate.
5 Cut the oranges and lemon into quarters, and remove any pits from the lemon. Using the grater attachment on a food processor, grate the fruit together, including the peel.
6 Combine the water and remaining 2 cups/450 g sugar in a small saucepan, bring to a simmer, and cook, stirring, until the syrup is thick, about 10 minutes.
7 Pour the fruit and syrup into a large bowl, and using a wooden spoon, mix the ingredients until they start to turn white.
8 Spread the filling over the baked shell, refrigerate until cold. Garnish with sliced almonds, if desired, and serve.
Serves 6 to 8
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Excerpted from From a Polish Country House Kitchen by Anne Applebaum and Danielle Crittenden. Copyright © 2012. Photography by Bogdan & Dorota Bialy. Excerpted with permission from Chronicle Books.All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.