Zozulia

Instructions

1. Soak the poppy seeds in hot water for 15 minutes, then drain and roughly crush them.
2. Whisk the butter and sugar until creamy and pale.
3. Add the eggs one by one, then the vanilla and a pinch of salt.
4. Fold in the flour mixed with the baking powder, alternating with the milk, to get a smooth batter.
5. Gently stir the poppy seeds and cooked millet into the batter.
6. Pour the batter into a buttered tin and bake at 180 °C for 30 to 35 minutes, until a skewer comes out dry.
7. Let it cool slightly before turning out and serving.