Wildflower Honey Cake with Indian Summer Berry Compote
- 1/2 c Butter
- 1 c Wildflower honey
- 1/2 c Whole milk yogurt
- 1/2 c Sour cream
- 4 tb Lemon juice
- 1 c All-purpose flour
- 1 c Rye flour
- 1/2 ts Salt
- 1/2 ts Baking soda
- 1/8 ts Clove
- 2/3 c Walnuts -- chopped
- 1 pt Raspberries
- 1 pt Strawberries -- quartered
- 1 pt Blueberries
- 1 pt Raspberry sauce
- 1 tb Mint -- chopped
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
