Created by Mikekey on November 15, 2013
Step 1: Position rack in center of oven; preheat to 350°F
Step 2: Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
Step 3: Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
Step 4: Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
Step 5: Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
Step 6: 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.
Step 7: 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.
Step 8: Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Step 9: 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.
Step 10: 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.