Walnut Cake with a Hint of Rosemary

• 3/4 cup walnuts
• 1 cup pastry flour, whole wheat
• 3/4 cup flour, all-purpose
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup canola oil
• 4 teaspoons rosemary leaves fresh, very finely chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest freshly grated
• 2 large eggs at room temperature
• 2 large egg whites at room temperature
• 1 1/4 cups sugar
• 1 x sugar Confectioners' for dusting
• 2 cups berries mixed fresh, blueberries, raspberries, blackberries
• 1 x rosemary sprigs for garnish
• 1 cup vanilla yogurt low-fat or nonfat
• 1/4 cup whipped cream
• 2 1/2 teaspoons sugar confectioners, optional

1. Position rack in center of oven; preheat to 350F.
2. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
3. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes.
4. Let cool.
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. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
7. Place eggs, egg whites and sugar in a large mixing bowl.
8. Beat with an electric mixer on high speed for 5 minutes.
9. The mixture should be thickened and pale.
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. Scrape the batter into the prepared pan, spreading evenly.
12. 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.
13. Let cool in the pan on a wire rack for 5 minutes.
14. Loosen the edges and turn the cake out onto the rack to cool completely.
15. Meanwhile, make Vanilla Cream.
16. To serve, set the cake on a platter and dust with confectioners' sugar.
17. Garnish with berries and rosemary sprigs.
18. Serve each piece with a dollop of Vanilla Cream and some berries.
19. Vanilla Cream:
20. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom.
21. (Alternatively, use a coffee filter lined with filter paper.)
22. Spoon in yogurt, cover and let drain in the refrigerator for 1 hour.
23. Discard whey.
24. Whip cream in a small bowl until soft peaks form.
25. Add sugar, if using, and continue whipping until firm peaks form.
26. Fold in the drained yogurt.

walnuts, pastry flour, flour, baking soda, salt, buttermilk, canola oil, rosemary, vanilla, lemon zest freshly, eggs, egg whites, sugar, sugar confectioners, mixed fresh, rosemary, vanilla yogurt, whipped cream, sugar confectioners

Taken from recipeland.com/recipe/v/walnut-cake-hint-of-rosemary-49284 (may not work)