1. Passover cake
In many Polish homes, the sweet Passover cake, prepared with a base of cream, butter, eggs and sugar, is the centrepiece of Easter. No wonder – this original dessert is served only once a year! We present the recipe for a fit version.
Ingredients for 4-5 servings:
- 500 g of curd cheese (skimmed or semi-skimmed),
- 150 ml of high-quality coconut milk,
- 4 tablespoons of agave syrup,
- 2 tablespoons of xylitol,
- 2 tablespoons of candied orange zest (plus 1 tablespoon for garnish),
- a handful of peeled almonds (you can replace them with other nuts),
- 2-3 tablespoons of orange juice,
- a small handful of raisins and 3-4 dates (if you don’t like raisins, replace them with apricots or cranberries),
- half a bottle of vanilla extract.
Put the curd cheese in a bowl. Add coconut milk, agave syrup, xylitol and orange juice, and blend with a hand blender. Add the whole to the mixture along with the remaining ingredients: zest, almonds and vanilla extract. Also throw in raisins and dates previously cut into strips. Stir the mixture.
Prepare a sieve and gauze. Place the sieve on a bowl or pot and line it with gauze. Transfer the mixture to the sieve, level it and put it in the refrigerator for 12 hours. The cheese will let go of water, and the Passover mixture will become firm. After taking it out from the refrigerator, put it on a plate and garnish as desired with nuts and orange zest.
2. Easter cheesecake
We remain with curd cheese. In many Polish homes, there is no Easter without cheesecake! You can easily prepare this traditional cake in a fit version.
Ingredients for a cake pan with a diameter of 28 cm:
- 1 kg of semi-skimmed curd cheese,
- 150 ml of high-quality coconut milk,
- 3 ripe bananas,
- 3 eggs,
- 2 tablespoons of erythrol,
- 1 tablespoon of fresh grated orange zest.
Put the cheese into a large bowl. Add bananas, eggs, erythrol and coconut milk. Blend very thoroughly with a blender until the mixture becomes fluffy and compact. Add the orange zest. Pour into the cake pan lined with baking paper. Preheat the oven to 180 degrees and put the cake pan and a dish with water in it.
Bake in a water bath for about 45 minutes – until the top is browned. The steam will make the cheese set better and keep it moist. After turning off the oven, tilt the door and let the cheesecake cool down with it.
3. Easter sandy babka cake
It looks great on the Easter table. Previously, it was believed that eating a babka cake on Easter could bring good luck and prosperity. It’s fluffy but not dry, and on top of that, it’s really easy to make! Find out how to make it.
Ingredients for a medium-sized mould:
- 200 g of potato flour,
- 150 g of wheat or spelt flour,
- 3 eggs,
- 130 ml of sunflower or rapeseed oil,
- 120 g of xylitol,
- 1 teaspoon of baking powder,
- 1 tablespoon of grated peel from a fresh lemon,
- lemon juice,
- powdered sugar,
- a little oil and breadcrumbs to coat the mould.
Preheat the oven to 180 degrees. Separate the egg whites from the yolks, then whip them into stiff foam. Sift the flour into a separate bowl. Add the oil, egg yolks and xylitol to them, and mix thoroughly. Later, add the egg white foam in portions, gently mixing the whole thing with a silicone spatula.
Grease the mould with oil and sprinkle with breadcrumbs. Pour out the mixture and bake it for about an hour, checking with a wooden stick whether the cake is baked in the centre.
Pour a tablespoon of lemon juice over 3-4 tablespoons of powdered sugar. Mix. Garnish the finished babka cake with the resulting icing.
4. Vegan mazurek cake
The smell of delicious, one-of-a-kind mazurek cake hovers in many Polish homes on Easter. If you want to taste a healthier version of this traditional cake from Masovia – use our recipe.
Ingredients for a medium-sized mazurek:
Bottom:
- 250 g of 450-type spelt flour,
- 150 g of coconut oil (should not be in liquid form),
- 5 tablespoons of date or maple syrup (you can substitute it with honey),
- 1 teaspoon of vanilla extract,
- 1/4 teaspoon of baking powder.
Pour the flour into a bowl and add the crushed coconut oil. Knead with your fingers to form a crumble. Then add syrup, powder and start kneading by hand or mix until the dough becomes compact and smooth.
Then wrap it in foil and put in the refrigerator for an hour. Later, roll out the mixture and put it on a baking sheet. Wrap the edges of the resulting rectangle and form it into rolls. Bake the bottom at 180 degrees until lightly browned. Allow it to cool completely.
Cream:
- 250 g of peanut butter,
- 15 large dates,
- pinch of salt.
Pour boiling water over the dates and soak them for about 15 minutes. Then drain them and blend them to a soft paste. Combine it with peanut butter and season with a pinch of salt. Check for flavour. If necessary, add maple syrup.
Spread the finished mixture on the cooled bottom. Garnish as you wish or use our suggestions:
- arrange patterns with almonds or peanuts,
- cut up dried fruits,
- paint strands of dark chocolate melted in a water bath.
5. Chocolate mazurek cake for Easter
The bottom of this mazurek is the same as in the recipe above. What is different is the recipe for the cream:
- 1 bar of dark chocolate,
- a few tablespoons of coconut milk,
- 2-3 tablespoons of date syrup,
- in addition: sugar-free jam.
Spread the baked and cooled bottom with a thin layer of jam. Pour water into a small pot and put a glass or metal bowl on top of it. Put the crumbled chocolate in it and add about 3 tablespoons of coconut milk.
Stir until chocolate mass is formed. Add syrup and mix again. Put the resulting liquid cream over the cake. Before the chocolate sets, garnish the cake in any way you like, such as with nuts and coconut.
Have a delicious Easter!