Poppy Seed Squares Receta

Get ready for an addictive treat! These Poppy Seed Squares offer a delightful twist – a cake-like base topped with a Nanaimo bar-inspired filling, but with less sweetness. Imagine a moist, poppy seed-studded cake base, perfectly complemented by a rich, creamy custard filling and a decadent chocolate glaze. This recipe has been a family favorite for years, and it's guaranteed to become a staple on your dessert tray. Make a batch today, and freeze some for later; otherwise, you might eat the whole pan!

Preparación 30 min

Cocción 65 min

Calorías 140.6 kcal

Proteína 2g

Valoración Sé el primero

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Poppy Seed Squares

Eggs
¾ cup granulated sugar
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
Flour
Baking Powder
Poppy Seed
Walnuts
Cherries
2 tablespoons unsalted butter
Vanilla Custard Powder
1 ½ cups powdered sugar
Almond Extract
Semi Sweet Chocolate Baking Squares

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Cómo preparar Poppy Seed Squares

Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, beat 3 large egg whites until stiff peaks form. Set aside.
In a separate bowl, beat 3 large egg yolks with ¾ cup granulated sugar until light and fluffy.
Add ½ cup vegetable oil, ½ cup milk, and 1 teaspoon vanilla extract to the egg yolk mixture. Mix well.
In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 2 tablespoons poppy seeds.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the beaten egg whites until incorporated.
(Optional) Fold in ½ cup chopped nuts or dried cherries.
Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan before proceeding.
**Filling:** In a medium bowl, cream together ½ cup softened unsalted butter until light and fluffy.
In a small bowl, whisk together ¼ cup milk and 2 tablespoons custard powder until smooth.
Gradually add the milk mixture to the creamed butter, mixing until well combined.
Add 1 ½ cups powdered sugar and mix until smooth and creamy.
Spread the filling evenly over the cooled cake layer.
Refrigerate for at least 30 minutes to allow the filling to set.
**Glaze:** Melt ½ cup semi-sweet chocolate chips and 2 tablespoons unsalted butter in a double boiler or microwave. Stir until smooth.
Spread the glaze evenly over the filling.
Refrigerate for at least 30 minutes to allow the glaze to set.
Cut into squares and serve. These squares freeze well!