Wildflower Honey Cake With Indian Summer Berry Compote

Course : Cakes
Serves: 8
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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

Preparation / 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.


Nutritional Information:

347 Calories (kcal); 21g Total Fat; (52% calories from fat); 7g Protein; 36g Carbohydrate; 37mg Cholesterol; 340mg Sodium

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