This is a poppy seed square with a twist. A cake like base with the topping of a nanaimo bar. This square is totally addictive,but not as sweet as a nanaimo bar. It will become a regular on your dainty tray. I have been making this for years and it is our favorite. Get it into the freezer quick or you will pick at it until it all gone.
- 3 eggs, separated
- 3⁄4 cup sugar
- 1⁄2 cup oil
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄2 cup poppy seed, plus 3 tablespoons poppy seeds
- 1⁄4 cup chopped walnuts
- 1⁄4 cup chopped glaces cherries
- walnuts or cherries can be gently folded into the batter after adding the beaten egg white
- 6 tablespoons butter
- 3 tablespoons vanilla custard powder
- 3 tablespoons milk
- 3 cups sifted icing sugar
- 1 teaspoon almond extract
- 4 semi-sweet chocolate baking squares
- 1⁄4 cup butter
- Beat egg whites until stiff and set aside.
- Beat egg yolks and sugar.
- Add oil, milk and vanilla.
- Add dry ingredients.
- Fold in beaten egg whites.
- If adding the cherries or nuts they can be folded in now.
- Pour into greased and floured 9x13 cake pan.
- Bake at 325F 35-40 minutes ( until tester comes out clean).
- cream butter.
- Combine milk with custard powder and add to butter.
- Mix in icing sugar. ( add a bit more milk if you need to).
- Spread over cooled base.
- Let set in fridge for about 30 minutes then add glaze.
- Melt chocolate and butter ( I usually do this step in the microwave) and spread over filling.
- Refridgerate, then cut into squares.
- This Square can be frozen.
- Prep time is approximate.