Poppy Seed Squares

Poppy seed pastries have been my favorite ever since I was a child. I was always attracted to poppy seed flavor and its unique, sweet nutty aroma. Back then that was pretty much exclusively in form of strudels, but nevertheless I loved it. Freshly baked poppy seed strudel was nothing to smirk at, quite the contrary it was considered exceptional and something to look forward to!

I am always well stocked up with my basic baking ingredients. Accordingly, there are always few packages of poppy seeds in the freezer, just in case I have a strong urge to make a cake right now. One could attach almost a sorts of a passion to it.

Poppy Seed Squares is flourless, which makes it a gluten free cake! For those that care, that might be of great importance, but to me that was just an accidental fact. What makes this cake special in my eyes is its fluffy and light mouthfeel, melting into pure pleasure. On the other side, not to be deceived as this is a very rich cake. Butter, eggs, whipped cream and sugar is what keeps ground poppy seeds in suspension. The cake is very tasty, but one small square portion will be filling enough.

In the end I can say it is extremely easy and quick to make or as I like to call it: “mix, pour and bake”. For full experience, serve it with a dollop of freshly whipped cream.

The recipe has been adapted from my favorite:  “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague”

Print Recipe

Poppy Seed Squares

Moist and tender flourless poppy seed cake!

Course

Bake, Dessert

Cuisine

Austrian

Keyword

mak, Poppy seed cake

Prep Time

30 minutes

Cook Time

50-55 minutes

Servings

squares

Ingredients

• 140 g unsalted butter tempered to room temperature
• 5 large eggs tempered to room temperature and separated
• 1 cup granulated sugar
• 260 g ground poppy seeds
• 1/2 cup heavy cream 35% MF
• confectioner's sugar for garnish

Sweetened Whipped Cream - for garnish

• 1/2 cup heavy cream 35% MF
• 1 tbsp confectioner's sugar
• 1/4 tsp pure vanilla extract

Course Bake, Dessert Cuisine Austrian Keyword mak, Poppy seed cake Prep Time 30 minutes Cook Time 50-55 minutes Servings squares Ingredients 140 g unsalted butter tempered to room temperature 5 large eggs tempered to room temperature and separated 1 cup granulated sugar 260 g ground poppy seeds 1/2 cup heavy cream 35% MF confectioner's sugar for garnish Sweetened Whipped Cream - for garnish 1/2 cup heavy cream 35% MF 1 tbsp confectioner's sugar 1/4 tsp pure vanilla extract

Instructions

1. Prewarm the oven to 177ºC (350ºF), rack in the middle.
2. Lightly butter 27cm x 20cm (11"x 8" ) baking pan or line with parchment paper.
3. Using a hand held electrical mixer and a medium size bowl beat the butter at high speed until smooth, about 1-2 minutes.
4. With mixer still running at high speed add and beat in one yolk at the time until all 5 are incorporated and mixture is light and fluffy, about 2 minutes.
5. Slowly add and beat in the sugar.
6. Using clean beaters, beat the egg whites in another medium size mixing bowl. Run the mixer at high speed until soft peaks are formed.
7. Using a large silicon spatula stir about 1/4 of beaten whites to the butter mixture to lighten it up. Fold in the rest of the beaten egg whites, stopping just before all the whites are fully incorporated.
8. Fold in the ground poppy seeds first and then heavy cream.
9. Pour and spread the batter evenly in the baking pan.
10. Bake until the top of the cake is lightly browned and the center springs back when gently pressed, about 52 minutes.
11. Transfer to the wire rack and let cool completely.

    
12. Before serving dust each square with confectioners sugar. Serve with a dollop of whipped cream.

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