Wildflower honey cake with indian summer berry compote

8 Servings

Ingredients

Quantity Ingredient
½ cup Butter
1 cup Wildflower honey
½ cup Whole milk yogurt
½ cup Sour cream
4 tablespoons Lemon juice
1 cup All-purpose flour
1 cup Rye flour
½ teaspoon Salt
½ teaspoon Baking soda
⅛ teaspoon Clove
⅔ cup Walnuts -- chopped
1 pint Raspberries
1 pint Strawberries -- quartered
1 pint Blueberries
1 pint Raspberry sauce
1 tablespoon Mint -- chopped

Directions

STEP ONE: Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts.

Combine ingredients softly. Do not whip or beat. Butter 8-inch square pan.

Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1--inch by 1--inch squares.

STEP TWO: Prepare the Indian Summer Berry Compote-- Combine fruit, mint, and remaining lemon juice with raspberry sauce.

STEP THREE: Serve cake topped with compote.

Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen From: Date: 05/29 File

Related recipes