What distinguishes it from other festive dessert cakes is the abundance of decoration with dried fruit and nuts,[5] its overall sweetness, and chocolate icing, contributing to its prolonged freshness.

Although considered uniquely Polish, almost a seasonal national dessert,[6] the recipe for Mazurek came to Poland most likely from the East, via the spice trade-route from Turkey[5] in the early 17th century.

In fact, after a 40-day fast (not a total abstinence from food by any means), which is celebrated in Christian liturgy in memory of the Temptation of Christ, mazurek was supposed to be the rich reward for adherence to faith and tradition.

mazurek orzechowy) was entered onto the list of Polish traditional bakery and confectionery products for the Kuyavian-Pomeranian Voivodeship by the Ministry of Agriculture and Rural Development (MRiRW) on 3 November 2011, described in a particular way.

[9] The shortcrust (half-short) base is prepared from ground walnuts, flour, sugar, margarine, small number of eggs and a little bit of sour cream.

[1] The frosting is a walnut cream[9] or, according to Polish Food magazine published by MRiRW, icing made of sugar, water and milk powder melted together[1].