Walnut Cake With Rosemary

Directions

1. 1
   Position rack in center of oven; preheat to 350F
2. 2
   Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
3. 3
   Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes.
4. 4
   Let cool.
5. 5
   Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
6. 6
   Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
7. 7
   Place eggs, egg whites and sugar in a large mixing bowl.
8. 8
   Beat with an electric mixer on high speed for 5 minutes.
9. 9
   The mixture should be thickened and pale.
10. 10
    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.
11. 11
    Scrape the batter into the prepared pan, spreading evenly.
12. 12
    Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
13. 13
    Let cool in the pan on a wire rack for 5 minutes.
14. 14
    Loosen the edges and turn the cake out onto the rack to cool completely.
15. 15
    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.