For the Cake:

½ cup softened butter

1 cup Wholesome Sweeteners’ Organic Sucanat

1 whole, cage-free egg and 1 cage-free egg yolk (use large eggs)

2/3 cup unbleached flour

2/3 cup whole wheat pastry flour

¼ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

½ cup sour milk or buttermilk

For the Frosting:

1 cage-free egg white

1/8 teaspoon cream of tartar

½ cup Wholesome Sweeteners’ Organic Sucanat

Cream butter and add Sucanat gradually.  Add well-beaten egg and yolk.  Sift flours, salt, soda, baking powder and cinnamon together.  Add alternately with sour milk to creamed mixture and beat well.  Pour into well-greased and floured 8 x 8-inch square pan or 9-inch springform pan.  Cover with meringue made by adding Sucanat gradually to egg white beaten first with cream of tartar and then beaten until soft peaks form.  Sprinkle meringue with nuts.  Bake at 325 degrees 40 to 45 minutes, until cake tester comes out clean.