Wildflower Honey Cake with Indian Summer Berry Compote


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

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

Cream butter and whisk in honey, yogurt, sour cream, and 1 tablespoon 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°F for 45 minutes until skewer comes out clean. Cool and turn out of pan onto cake 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 fine mesh sieve.

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

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