Walnut Cake With Rosemary

• 34 cup walnuts
• 1 cup whole wheat pastry flour (see description)
• 34 cup all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 1 cup buttermilk
• 14 cup canola oil
• 4 teaspoons fresh rosemary, very finely chopped
• 1 teaspoon vanilla extract
• 12 teaspoon lemon zest, freshly grated
• 2 large eggs, at room temperature
• 2 large egg whites, at room temperature
• 1 14 cups sugar

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 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. 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.

walnuts, whole wheat pastry flour, flour, baking powder, baking soda, salt, buttermilk, canola oil, fresh rosemary, vanilla, lemon zest, eggs, egg whites, sugar

Taken from www.food.com/recipe/walnut-cake-with-rosemary-497520 (may not work)