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Wildflower Honey Cake With Indian Summer Berry Compote | |||||||||||||||||
Course : Indian Source: Richard Chamberlain, Restaurant at the Little Nell Serves: 8 |
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Ingredients:
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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.
Suggested Wine: Late Harvest Reisling
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