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Walnut cake with a hint of rosemary recipe

Walnut cake with a hint of rosemary recipe

By Anton Lavrov
40’ Prep time
40’ Cook time
80’ Total time
206 Calories
16 Serving
Anton Lavrov 0 Followers

Step by Step

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Step 1

Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.
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Step 2

Position rack in center of oven; preheat to 350degreesF. 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. Recipe Tips & Notes: 1. Ingredient notes: 2. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Available in large supermarkets and in natural-foods stores. 3. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
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Step 3

5. To bring cold eggs to room temperature quickly, place in a bowl of warm water for a few minutes; they will beat to a greater volume. 6. To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs the traditional way, by passing the yolk back and forth between pieces of egg shell or your hands, can expose eggs to bacteria. Recipe Nutrition: Per serving: 230 calories; 8 g fat (1 g saturated fat, 3 g mono unsaturated fat); 27 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 154 mg sodium; 81 mg potassium 2 Carbohydrate Servings Exchanges: 2 starch, 2 fat Servings: 16 To Make Ahead: Equipment: 12-cup bundt pan

Ingredient

  • Eggs
    Eggs
  • Baking powder
    Baking powder
  • Baking soda
    Baking soda
  • Salt
    Salt
  • Vanilla extract
    Vanilla extract
  • Egg whites
    Egg whites
  • All-purpose flour
    All-purpose flour
  • Buttermilk
    Buttermilk
  • Sugar
    Sugar
  • Walnuts
    Walnuts
  • Freshly grated lemon zest
    Freshly grated lemon zest
  • Whole-wheat pastry flour (see ingredient notes)
    Whole-wheat pastry flour (see ingredient notes)
  • Very finely chopped fresh rosemary
    Very finely chopped fresh rosemary
  • Mild olive oil or canola oil
    Mild olive oil or canola oil
  • Vanilla cream (recipe follows)
    Vanilla cream (recipe follows)
  • Mixed fresh berries (blueberries
    Mixed fresh berries (blueberries
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