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Wildflower Honey Cake With Indian Summer Berry Compote

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup 99g / 3 1/2oz Butter

    2. 1 cup 237ml Wildflower honey

    3. 1/2 cup 118ml Whole milk yogurt

    4. 1/2 cup 118ml Sour cream

    5. 4 tablespoons 60ml Lemon juice

    6. 1 cup 62g / 2 1/5oz All-purpose flour

    7. 1 cup 62g / 2 1/5oz Rye flour

    8. 1/2 teaspoon 2 1/2ml Salt

    9. 1/2 teaspoon 2 1/2ml Baking soda

    10. 1/8 teaspoon 0.6ml Clove

    11. 2/3 cup 97g / 3.4oz Walnuts - chopped

    12. 1 Raspberries

    13. 1 Strawberries - quartered

    14. 1 Blueberries

    15. 1 Raspberry sauce

    16. 1 tablespoon 15ml Mint - chopped

    Instructions Jump to Ingredients ↑

    1. 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

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