Wildflower Honey Cake With Indian Summer Berry Compote

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
1 cup	237ml	Wildflower honey
1/2 cup	118ml	Whole milk yogurt
1/2 cup	118ml	Sour cream
4 tablespoons	60ml	Lemon juice
1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Rye flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1/8 teaspoon	0.6ml	Clove
2/3 cup	97g / 3.4oz	Walnuts - chopped
1		Raspberries
1		Strawberries - quartered
1		Blueberries
1		Raspberry sauce
1 tablespoon	15ml	Mint - chopped

Recipe Instructions

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.

Suggested Wine: Late Harvest Reisling

Source:
Richard Chamberlain, Restaurant at the Little Nell,

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