4 1/2 c. fresh mixed berries (sliced blackberries, raspberries, and strawberries)
1/4 c. honey
1/2 c. maple syrup
1 tsp. nutmeg
2 c. unbleached white flour
1 tbsp. baking powder
1 tsp. salt
3 tbsp. granulated sugar cane juice
2 tbsp. safflower oil
2 tbsp. plain non-fat yogurt
2/3 c. skim milk

Preheat oven to 450 degrees. Lightly oil baking sheet. Set aside 1/4 of berries. Combine remaining berries, honey, syrup, nutmeg, and mash with fork. Gently stir in the set aside berries. Let mixture stand at room temperature for 20 to 30 minutes. Sift flour, baking powder, and salt. Stir in granulated sugar cane juice, oil, and yogurt. Lightly blend with fingertips until mixture resembles coarse cornmeal. Add milk and stir briefly with wooden spoon until mixture just forms a dough.

Divide into 8 balls; drop onto baking sheet, letting balls touch to form a ring. Bake on middle rack in 450 degree oven for 20 to 25 minutes or until golden brown. Carefully transfer to rack and let cool. Slice off top quarter of cake. Place bottom portion on cake platter and spoon over half the berries. Put berries in center ring and around sides. Replace top of cake and put remaining berries on top. Garnish with vanilla yogurt.