Walnut Cake With Rosemary

Name: Walnut Cake With Rosemary
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 3/4 cup walnuts; 1 cup whole wheat pastry flour (see description); 3/4 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1/4 cup canola oil; 4 teaspoons fresh rosemary, 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

Submitted by Outta Here

"A nutty flavored cake with a hint of rosemary. Be sure to use whole-wheat PASTRY flour, found in larger supermarkets and natural food stores. Regular whole-wheat flour will make the cake too tough. This uses 4 eggs total-2 whole and 2 whites only. (You can use reconstituted dried egg whites if desired.)"

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Ready In:: 1hr 20mins
Ingredients:: 14
Serves:: 16

ingredients

³⁄₄ cup walnuts
1 cup whole wheat pastry flour (see description)
³⁄₄ cup all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
1 cup buttermilk
¹⁄₄ cup canola oil
4 teaspoons fresh rosemary, 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

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 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.
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.

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RECIPE SUBMITTED BY

Outta Here

United States

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.

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