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

Source: EatingWell Magazine, Summer 2003


Recipe Summary test

2 hrs

Nutrition Profile:



Ingredient Checklist


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.

  • 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; carbohydrates 32.8g; dietary fiber 1.8g; sugars 21.8g; fat 10.1g; saturated fat 2.7g; cholesterol 33.3mg; vitamin a iu 140.4IU; vitamin c 3.5mg; folate 13.7mcg; calcium 103.1mg; iron 0.9mg; magnesium 17.1mg; potassium 161.2mg; sodium 184.5mg; thiamin 0.1mg.

2 starch, 2 fat