The Best of Polish Cooking/Karen West 2000

Date Mazurek I (Mazurek Daktylowy)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
DOUGH: 1 cup butter 3 cups flour 1 cup confectioners sugar
2-1/2 teaspoons baking powder 3 eggs 4 tablespoons sour cream
TOPPING: 1 whole lemon 1 cup sugar 1/3 cup water
1 cup pitted chopped dates 1 cup chopped walnuts 1/2 cup candied orange peel
ICING: 2 cups confectioners sugar 3 tablespoons lemon juice CANDIED ORANGE PEEL: 2 cups orange peel, sliced into thin strips
boiling water 1-2/3 cups sugar 1/3 cup water



1 DOUGH: Cut butter into flour. Combine with the sugar and baking powder. Add the eggs, one at a time, and the sour cream and knead dough for 10 minutes, or until smooth. Chill for 1 hour, or until firm, then roll thin and place on greased or stickproof baking sheet. Spread dough to cover entire pan. Bake at 375 F for 10 to 15 minutes.
2 TOPPING: Chop lemon and whirl in blender until pureed, or grate the rind and pulp, taking care to remove the seeds. Combine all ingredients and cook over medium heat for 10 to 15 minutes, or until thickened. Spread the topping evenly over the cake. Frost with the following icing when cake has cooled.
3 ICING: Combine and mix until smooth. Frost and slice into squares.
4 CANDIED ORANGE PEEL: Simmer the orange strips in boiling water for 2 hours. (After the first hour change the water to prevent a bitter taste.) Drain the peel and allow to dry. Combine the peels, sugar and 1/3 cup water and simmer for 15 minutes, or until thickened. Drain and dry the peels overnight. Save the syrup and reheat the next day until it forms a thread (about 230 to 234 F). Coat each peel separately and dry in a slow oven.

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