Polish Apple and Orange Mazurka

Preheat your oven to 180°C (350°F) and grease a shallow rectangular or square baking tin, then line it with parchment paper.

In a large mixing bowl, whisk the egg yolks with a pinch of salt until pale and slightly thickened, then gradually incorporate the double cream until the mixture is smooth and well combined.

Sift in the baking powder and fold it gently into the egg and cream mixture to ensure even distribution without deflating the batter.

Peel, core, and finely dice the apples, then fold them into the batter along with freshly grated orange zest and a squeeze of orange juice for bright citrus flavor.

Pour the batter evenly into the prepared tin, smoothing the surface with a spatula to create a flat, even layer characteristic of the mazurka style.

Bake in the preheated oven until the cake is set, lightly golden on top, and a skewer inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool completely in the tin before transferring it to a wire rack, as it will firm up as it cools.

Once fully cooled, optionally dust with powdered sugar or decorate with candied orange peel, then cut into squares or rectangles and serve.