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.

 

Recipe ends

 

 

 

 

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