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
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.
Yields
8 Servings