Wildflower Honey Cake with Indian Summer Berry Compote

search

Wildflower Honey Cake with Indian Summer Berry Compote

This unique dessert recipe is a special treat you will want to eat over and over again. Healthier than your average cake, this great dessert recipe is ideal for dessert entertaining.

Ingredients

  • 1/2 cup butter substitute
  • 1 cup wildflower honey
  • 1/2 cup 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

Instructions

  1. Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice.
     
  2. Mix flours, salt, soda, clove, and walnuts. Combine ingredients softly. Do not whip or beat.
     
  3. 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.
     
  4. Prepare compote by combining mint, and remaining lemon juice with raspberry sauce. Serve cake topped with compote.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window