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    • 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

    Almond Poppy Seed Pound Cake - use up leftover hamantashen filling

    1y Saved to Purim
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