Wildflower Honey Cake With Indian Summer Berry Compote Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter,
1 cup: Wildflower honey,
1/2 cup: Whole milk yogurt,
1/2 cup: Sour cream,
4 tbsp: Lemon juice,
1 cup: All-purpose flour,
1 cup: Rye flour,
1/2 tsp: Salt,
1/2 tsp: Baking soda,
1/8 tsp: Clove,
2/3 cup: Walnuts, chopped
1 pint: Raspberries,
1 pint: Strawberries, quartered
1 pint: Blueberries,
1 pint: Raspberry sauce,
1 tbsp: 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
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
Source from luhu.jp