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Vegetarian • Serves 20


4 Eggs

Baking & Spices

2 1/2 cups All-purpose flour
1/2 tsp Almond extract
1/2 cup Apricot or almond pastry filling, canned
1 tsp Baking soda
1/2 cup Poppy seed pastry filling, canned
1 tsp Salt
1 1/4 cup Sugar
1 tsp Vanilla extract


1 cup Butter, unsalted
1 cup Greek yogurt, thick low-fat or non-fat
JoyofKosher (Joy of Kosher with Jamie Geller)

Almond Poppy Seed Pound Cake - use up leftover hamantashen filling