Almond-Poppy Seed Cake with Lemon Frosting | National Health Association

Almond-Poppy Seed Cake with Lemon Frosting

Printer-friendly versionPrinter-friendly version
Member Content

This sweet, hearty cake has a minimum of ingredients and steps, and may be served plain or with Lemon Frosting.

1½ cups non-dairy milk

8 ounces dates, pitted and quartered (about 12 medjool or 24 deglet)

1½ teaspoons almond extract

1¼ cups rolled...

The remainder of this article is only available to National Health Association members.

Member Login:

If you are not a member, you can join by clicking the following link.