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