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[nverland]

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[nverland]

Wildflower Honey Cake with Indian Summer Berry Compote
Serving Size : 8
Preparation Time :1:00

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
1pint 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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[nverland]