In this earthy dessert, ground poppy seeds combine with lots of airy beaten egg whites to create a texture that's both rich and delicate. (As a result, a little goes a long way.) A sunny touch of lemon adds zing. Be sure to get your poppy seeds from a good source, since they need to be fresh and can go rancid very quickly.
Cook's notes:
· Poppy seeds are fresher and less expensive when bought in bulk. For this recipe, we recommend ordering blue poppy seeds from Penzeys Spices (800-741-7787; penzeys.com. · Cake keeps, wrapped in plastic wrap, at room temperature 3 days.
