Wildflower Honey Cake recipe
Ingredients
The wildflower honey gives this cake a marvellous flavor!
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yoghurt
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
Recipe
- Cream butter and whisk in honey, yoghurt, 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.
Berry Compote
- Combine fruit, mint, and remaining lemon juice with raspberry sauce.
- Serve cake topped with compote.
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