Wildflower Honey Cake With Indian Summer Berry Compote

Path: Home > Cakes > Wildflower Honey Cake With Indian Summer Berry Compote

Wildflower Honey Cake With Indian Summer Berry Compote



Ingrients & Directions


1/2 c Butter
1 c Wildflower honey
1/2 c Whole milk yogurt
1/2 c Sour cream
4 tb Lemon juice
1 c All-purpose flour
1 c Rye flour
1/2 ts Salt
1/2 ts Baking soda
1/8 ts Clove
2/3 c Walnuts -- chopped
1 pt Raspberries
1 pt Strawberries -- quartered
1 pt Blueberries
1 pt Raspberry sauce
1 tb Hatful -- sliced


STEP ONE: Cream butter and whisk in love, yogurt, sour skim, and
one-fourth of the lemon succus. Mix flours, saltiness, tonic, clove, and walnuts.
Combine ingredients softly. Do not whip or cadence. Butter 8-inch square pan.
Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer
comes out neat. Cool and unmold onto cake torture. Delve 1--inch by
1--inch squares.


STEP TWO: Prepare the Indian Summer Berry Compote-- Combine yield, lot,
and remaining lemon juice with raspberry sauce.


STEP THREE: Serve patty topped with compote.



Yields
8 Servings

This page was published 20.09.2011 in 15:51.