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Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

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.)

Ingredients Nutrition

Directions

  1. Position rack in center of oven; preheat to 350°F
  2. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
  3. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
  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. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
  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. 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. Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  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. 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.