Walnut Cake with a Hint of Rosemary

Directions

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 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.

Vanilla Cream:

Line a sieve or colander with cheesecloth and set over a bowl, leaving at least ½-inch clearance from the bottom.

(Alternatively, use a coffee filter lined with filter paper.)

Spoon in yogurt, cover and let drain in the refrigerator for 1 hour.

Discard whey.

Whip cream in a small bowl until soft peaks form.

Add sugar, if using, and continue whipping until firm peaks form.

Fold in the drained yogurt.