Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Walnut Cake With Rosemary Recipe
    Lost? Site Map

    Walnut Cake With Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    Mikekey's Note:

    A nutty flavored cake with a hint of rosemary. Be sure to use whole-wheat PASTRY flour, found in larger supermarkets and natural food stores. Regular whole-wheat flour will make the cake too tough. This uses 4 eggs total-2 whole and 2 whites only. (You can use reconstituted dried egg whites if desired.)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Position rack in center of oven; preheat to 350°F
    2. 2
      Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
    3. 3
      Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
    4. 4
      Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
    5. 5
      Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
    6. 6
      Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale.
    7. 7
      With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly.
    8. 8
      Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
    9. 9
      Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely.
    10. 10
      To serve, place cake on a plate and dust with confectioner's sugar and serve with fresh berries and a dollop of sweetened whipped cream.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Walnut Cake With Rosemary

    Serving Size: 1 (64 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 191.7
     
    Calories from Fat 71
    37%
    Total Fat 7.9 g
    12%
    Saturated Fat 0.9 g
    4%
    Cholesterol 23.8 mg
    7%
    Sodium 142.1 mg
    5%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 16.6 g
    66%
    Protein 4.1 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites