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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.)
- 3⁄4 cup walnuts
- 1 cup whole wheat pastry flour (see description)
- 3⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1⁄4 cup canola oil
- 4 teaspoons fresh rosemary, very finely chopped
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon lemon zest, freshly grated
- 2 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 1 1⁄4 cups sugar
- Position rack in center of oven; preheat to 350°F
- Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
- Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
- Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
- Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
- 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.
- 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.
- Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- 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.
- 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.