Name: Poppy-Seed Cake
Cook time: 25 minutes
Total time: 2 3/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 1/4 cups whole poppy seeds (6 ounces); 1/2 stick unsalted butter, softened; 3/4 cup granulated sugar; 5 large eggs, separated; 1 teaspoon cinnamon; 1/2 teaspoon grated nutmeg; 1/4 cup chopped golden raisins; 1/2 teaspoon grated lemon zest; 1/4 teaspoon salt; Confectioners sugar for dusting; Equipment: an 8-inch springform pan; an electric coffee/spice grinder

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.

Recipe notes

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