*  Exported from  MasterCook  *

          Wildflower Honey Cake with Indian Summer Berry Compote

Recipe By     : Richard Chamberlain, Restaurant at the Little Nell, Aspen 
Serving Size  : 8    Preparation Time :1:00
Categories    : Desserts                         New American Cuisine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   1      cup           wildflower honey
     1/2  cup           whole milk yogurt
     1/2  cup           sour cream
   4      tablespoons   lemon juice
   1      cup           all-purpose flour
   1      cup           rye flour
     1/2  teaspoon      salt
     1/2  teaspoon      baking soda
     1/8  teaspoon      clove
     2/3  cup           walnuts -- chopped
   1      pint          raspberries
   1      pint          strawberries -- quartered
   1      pint          blueberries
   1      pint          raspberry sauce
   1      tablespoon    mint -- chopped

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.

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Suggested Wine: Late Harvest Reisling


Nutr. Assoc. : 0 731 1671 0 797 568 1298 0 0 0 1580 1232 1436 175 4686 0


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