Cherry Poppy Seed Cake
INGREDIENTS
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¾ cup 2 Tablespoons (200 ml) milk
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4.41 ounces (125 g) poppy seeds, ground in a coffee grinder (not too fine)
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1⅔ cup (200 g) flour
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1 cup (100 g) almonds, ground (or use almond flour)
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a pinch of salt
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3 Tablespoons baking powder, (Kirsten used 2½ for altitude adjustment)
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12.35 ounces, 1 cup 1½ Tablespoons (350 g) unsalted butter, at room temp.
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8.82 ounces, 1¼ cup (250 g) sugar
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6 eggs, at room temp.
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½ teaspoon (2.5 ml) almond extract
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2 teaspoons (10 ml) vanilla extract
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13.4 ounces, 3½ cups (380 g) frozen organic cherries, ( Kirsten used premium dark, sweet, pitted)
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confectioners sugar
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