| 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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