Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.

Patsy Jamieson
Source: EatingWell Magazine, Summer 2003

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Recipe Summary

total:
2 hrs
Servings:
16
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 350 degrees F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.

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  • 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 the cake 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.

  • Meanwhile, make Vanilla Cream.

  • To serve, set the cake on a platter and dust with confectioners' sugar. Garnish with berries and rosemary sprigs. Serve each piece with a dollop of Vanilla Cream and some berries.

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Nutrition Facts

236 calories; protein 5.4g 11% DV; carbohydrates 32.8g 11% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 21.8g; fat 10.1g 16% DV; saturated fat 2.7g 13% DV; cholesterol 33.3mg 11% DV; vitamin a iu 140.4IU 3% DV; vitamin c 3.5mg 6% DV; folate 13.7mcg 3% DV; calcium 103.1mg 10% DV; iron 0.9mg 5% DV; magnesium 17.1mg 6% DV; potassium 161.2mg 5% DV; sodium 184.5mg 7% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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Rating: 5 stars
01/15/2013
Lemony nutty and herbalicious! I made these as mini loaves coated them with a lemon glaze and garnished with whole roasted walnuts. Got all kinds of compliments! Pros: Light and full of flavors Read More