Wildflower Honey Cake with Indian Summer Berry Compote

* Exported from MasterCook *

Wildflower Honey Cake with Indian Summer Berry Compote

Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen
Serving Size : 8 Preparation Time :1:00
Categories : Desserts New American Cuisine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
4 tablespoons lemon juice
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon clove
2/3 cup walnuts -- chopped
1 pint raspberries
1 pint strawberries -- quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon 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.

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Suggested Wine: Late Harvest Reisling


Nutr. Assoc. : 0 731 1671 0 797 568 1298 0 0 0 1580 1232 1436 175 4686 0


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