Cakes
Poppy Seed Christmas Bars: A Moist Filling Between Two Buttery Layers, With No Yeast to Wait For
A moist poppy seed cake with a fluffy filling between two layers of tender butter dough. No yeast needed.
NutritionApproximate, per serving
Instructions
Make the shortcrust dough. In a bowl, combine the flour, powdered sugar and baking powder. Add the cold cubed butter and the egg yolks. Quickly work everything into a smooth dough.
Chill it. Divide the dough into two equal halves, wrap in plastic and refrigerate for 20 minutes.
Mix the dry part of the filling. While the dough chills, combine the flour and baking powder with the ground poppy seeds, powdered sugar, vanilla and lemon zest.
Finish the filling. Pour the melted (not hot) butter and the milk into the dry mixture and stir well. Finally, gently fold in the stiffly whipped whites of 2 eggs with a spoon.
Roll out the bottom layer. Roll the first half of the dough to fit the baking pan (13×11 1/2 inches / 33×29 cm). Transfer it to the pan (no need to grease, the dough is buttery) and spread the poppy seed filling evenly over it.
Cover the top. Roll out the second half of the dough on parchment paper. Use the paper to flip it over the filling, then peel the paper off. Prick the top with a fork.
Bake. Bake at 320°F (160°C) (convection/fan setting) for about 25 minutes. The surface should be lightly pink.
Serve. Let the cake cool completely before cutting. Dust with powdered sugar.
- The parchment trick: The top dough is fragile and tears easily. Always roll it out on parchment paper, which lets you move it onto the filling without damage.
- Why baking powder? The original recipe used baking soda, but it can turn the dough greenish and change the taste. Baking powder is more neutral and reliable here.
- With jam: Spread a thin layer of plum butter or sour cherry jam on the bottom dough before adding the poppy seeds.
- Cherry version: Press drained, pitted jarred sour cherries into the poppy seed filling.