Walnut Cake with a Hint of Rosemary

Position rack in center of oven; preheat to 350 degrees 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 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.