Gluten-free sweet bread with poppy seeds and cherries

1. Boil milk and poppy seeds in a small pot for about 5 minutes. Let it cool down.
2. In a food processor, mix whole eggs with 1 yolk, add a pinch of salt, vanilla sugar, sugar, melted butter and beat until smooth. Pour the poppy seed mass into the mixture and stir in the Liana cake mix. We mix a compact dough, into which we mix the cherries by hand at the end.
3. Pour the dough into a silicone mold. Bake in a heated oven at 180°C for about 45 minutes. Leave to cool and sprinkle with powdered sugar before serving.

A good tip:
We used a smaller bread pan. If you have a larger mold at home, replace the cup that will serve as a measuring cup with a 250 ml one and add an extra egg.

Good tip 2:
If you have a non-silicone mold, you need to grease it with butter, oil or coconut fat.