Wildflower Honey Cake with Indian Summer Berry Compote

Source
Richard Chamberlain, Restaurant at the Little Nell, Aspen

Servings/Yield
8 servings

Ingredients

  • 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 teaspoonclove
  • ⅔ cup walnuts, chopped
  • 1 pint ††† raspberries
  • 1 pint ††† strawberries, quartered
  • 1 pint ††† blueberries
  • 1 pint ††† raspberry sauce
  • 1 tablespoon ††† mint, chopped

Method



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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