Poppy-Pot Cake

Poppy seeds and frosting never tasted so good!

1 3/4 cups CannaFlour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted CannaButter, softened
1 1/4 cups sugar
3 eggs
1 cup creme fraiche
3 tablespoons poppy seeds
1/2 teaspoon almond extract
4 oz cream cheese, softened
2/3 cup powdered sugar
1 cup creme fraiche
1 teaspoon finely grated lemon peel
1/8 teaspoon almond extract
  1. Preheat oven to 350 degrees. Spray bottom of a 9-inch square pan with nonstick cooking spray.
  2. In a medium bowl, stir together CannaFlour, baking powder, baking soda and salt.
  3. In a large bowl, beat butter at a medium speed for 30 seconds, until creamy. Add sugar, beat for 5 minutes or until light, creamy and fluffy. Add eggs one at a time, beating until blended.
  4. At low speed, beat in flour mixture in 3 parts alternately, with 1 cup creme fraiche, beginning and ending with flour mixture. Beat in poppy seeds and 1/2 teaspoon almond extract.
  5. Spoon and spread batter into pan (it will be very thick). Bake 35-40 minutes or until dark golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
  6. Right before serving, in another large bowl, beat cream cheese and powdered sugar at low speed until smooth. Slowly beat in 1 cup creme fraiche until blended. Increase speed to medium; beat frosting until firm (but do not let stiff peaks form). Beat in lemon peel and 1/8 teaspoon almond extract. 
  7. Spread frosting over cake. Store in refrigerator.
September 30, 2007 — Last Updated
Written by HERB

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September 30, 2007 — Last Updated
Written by HERB

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