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60 g butter
150 g powder sugar
1 egg
250 ml milk
150 g all-purpose flour
1 teaspoon baking powder
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Beat butter, sugar and egg until fluffy and light. Soak poppyseed in milk, sift flour with baking powder and add it all to the butter mixture. Butter baking tin, spoon the mixture into the tin and bake at 180° C for about 25 minutes.

Make needle test, if stick comes out dry, the cake is done. Sprinkle with caster sugar.