Line the baking pan with baking paper, or grease with butter and sprinkle with flour or breadcrumbs.

Preheat the oven to 180℃ (top/bottom heat mode).

Sift together through a sieve flour, ground almonds, and baking powder.

Mix together butter, sugar, and oil until fluffy and light - I mix for several minutes at maximum mixer speed.

Add eggs one by one and after each, mix very briefly on low speed - just until combined.

Add about half of the sifted flour and mix briefly.

Pour in the milk and mix briefly.

Add the rest of the flour and mix briefly - just until combined.

Transfer a little over 1/3 of the batter to a bowl.

Add ground poppy seeds and milk to the reserved batter.

Mix until combined.

Spoon portions of both batters, creating patches.

Finally, swirl the batter with a knife or a skewer.

Place the cake into the preheated oven and bake for about 70 minutes - until a toothpick inserted comes out clean.

After baking, cool the cake.