Almond cake with poppy seeds

A fragrant tender cupcake with poppy and almond flavor. Almond extract
can be replaced with Amaretto liqueur.

180 g of butter
3 eggs
1 cup of sugar
2 cups of flour
2 tsp. baking powder
1 tsp almond extract
3/4 cup of milk
1/3 cup poppy

Milk mixed with poppy seeds, put on fire and bring to a boil. To set
aside, to cool.

Slice butter at room temperature, whip with sugar for 5 minutes, add
eggs one at a time, stirring well. Add the almond extract.

Mix flour with baking powder and pour into the oil mixture. Mix.

Then pour the cooled milk with poppy seeds. All mix well.

Pour into a deep form and bake 50-60 minutes. Check the readiness of
the match, it must go dry from the center.