I have another classic East Coast treat for you today! A layer of chocolate flecked cake is topped with custard icing and more chocolate. These unique treats are called tweed squares.
We spent last week experiencing some of the “joys” of home ownership. Monday morning started with our basement bathroom ankle deep in water. Luckily the plumber came quickly and the fix was relatively simple, as I had started to envision a dug-up front yard and a massive bill!
My dad was the hero through it all – showing up quickly after my panicked phone call, helping us bail out and dealing with the plumber. All on his 3rd day of retirement! He’s also been here several times helping us get a bed into our basement spare room ( a complicated process involving cutting and reassembling the box spring to get it down the narrow stairs!)
Tweed squares are one of my Dad’s favourite treats. I baked him a batch to say thank you for all of his help!
It’s easy to see how tweed squares get their name – grated chocolate flecks the cake and makes it look like the fabric. I’ve never heard of them outside of Atlantic Canada – Food Network features a recipe from famous Cape Breton fiddler Natalie MacMaster that’s almost identical to mine.
Just a word of caution: these squares do contain raw eggs. The risk of food poisoning is very low (and you know how I feel about food safety!) but use fresh eggs (you could use pasteurized eggs if you can find them.) I recommend not feeding them anyone who’s very young, very old, pregnant, or has a compromised immune system (like someone going through chemo.)
You’ll need butter or margarine, sugar, milk, flour, baking powder, salt, eggs, icing sugar and semi-sweet chocolate.
Separate the eggs.Stick the yolks in a small container or cover the bowl with plastic wrap and stick them in the fridge for now.
Now we can start making the cake base.
Beat the egg whites until soft peaks form.
I had to balance adequate light with distance from electrical outlets – hence the handheld mixer. You can use a stand mixer or mix by hand if you like.
Whisk together the flour, baking powder and salt.
Cream together the butter and sugar.
Gradually add the flour mixture, alternating with the milk. You’ll end up with a sticky dough.
Grate 2 ounces of chocolate and mix it into the dough.
Fold in the beaten egg whites. It’ll be tough to get the mixtures to combine at first, just keep folding gently until they are almost incorporated. You’ll still see a few swirls of egg white.
Pour the mixture into a greased 8 x 8 or 9 x 9 inch pan (you can line with foil if desired) and smooth the top.
Bake at 350° for 25 minutes, until the top is lightly browned and a toothpick inserted into the centre comes out clean.
Let the base cool completely before adding the other layers. You can ice and glaze the cake still in the pan – it’s easier, especially if you lined the pan with foil. I took mine out because it’s my only 8 x 8 pan and I needed it for something else!
Melt the chocolate with a bit of margarine, shortening or coconut oil. This keeps it from getting too hard and difficult to cut when chilled. You could try it with butter, but I’m not sure if it would work.
Set the chocolate aside for a few minutes so it cools enough not to melt the icing. Don’t leave it for too long, especially on a chilly day, or it will harden up again!
Beat the egg yolks and butter together, then gradually add the icing sugar. Beat until fluffy.
Drop dollops of icing all over the top of the cake and gently smooth it into an even layer.
Pour the chocolate over the top and spread evenly. You can also just drizzle on the chocolate if you’d like.
Cut into squares and enjoy with a cup of tea!
Store any leftovers in the fridge.
Tweed Squares
Ingredients:
Cake:
½ cup butter or margarine
2/3 granulated sugar
1 1/3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 ounces semi-sweet chocolate, grated
2 egg whites
Custard Icing:
2 egg yolks
1/3 cup butter or margarine
1 ½ cups icing sugar
Chocolate Glaze:
2 ounces semi-sweet chocolate
2 tablespoons margarine, shortening or coconut oil
Directions:
Cake:
Preheat oven to 350°. Spray an 8 by 8 or 9 by 9 inch pan with cooking spray, after lining with foil if desired.
Beat the egg whites until soft peaks form.
Whisk together the flour, baking powder and salt.
Cream together the butter and sugar.
Gradually add the flour mixture, alternating with the milk.
Grate 2 ounces of chocolate and mix it into the dough.
Fold in the beaten egg whites.
Pour into the prepared pan and smooth the top.
Bake for 25 minutes, until the top is lightly browned and a toothpick inserted into the centre comes out clean.
Allow the cake to cool completely before frosting and glazing.
Custard Icing:
Beat the egg yolks and butter together, then gradually add the icing sugar. Beat until fluffy.
Drop dollops of icing all over the top of the cake and gently smooth it into an even layer.
Chocolate Glaze:
Melt the chocolate with the margarine, shortening or coconut oil and stir until smooth. Let cool briefly.
Pour the chocolate over the top and spread evenly.
Makes 16 squares. Store in an airtight container in the fridge.
Bluenose Baker 