| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | American | Desserts, American | 8 | Servings |
INGREDIENTS
| 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 | Mint — chopped |
INSTRUCTIONS
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. Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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