INGREDIENTS:
Cake
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup walnuts chopped
Raspberry Sauce
10 ounces raspberries frozen in syrup
¼ cup sugar
Compote
1 pint raspberries
1 pint strawberries quartered
1 pint blueberries
1 pint raspberry sauce (see recipe below)
1 tablespoon mint chopped
3 tablespoons lemon juice
METHOD:
Cake:
Cream butter and whisk in honey, yogurt, sour cream, and 1 tablespoon of lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients gently. Do not whip or beat. Butter an 8-inch square pan. Pour batter into pan and bake at 350°F for 45 minutes until a skewer comes out clean. Cool and turn out cake onto a cooling rack. Cut into 1-inch squares.
Raspberry Sauce:
Thaw raspberries in their syrup. Mash berries. In a heavy small saucepan, bring sugar and berries to a boil. Cool. Press through a fine mesh sieve.
Compote:
Combine fruit, mint, and lemon juice with raspberry sauce.
Serve cake topped with compote.
YIELD: Serves 8
SOURCE: Recipe by Richard Chamberlain, Restaurant at the Little Nell, Aspen
