Spring Nettle Cake
Stinging Nettles, Urtica dioica, is one of the so-called weeds that loves to grow over compost piles and rich soil. They are a potent spring tonic for the blood and nerves; great in a tea or tincture for seasonal allergies and replenishing nutrients.
Cake may not be the best way to work with their medicine 😝 but it’s one of my favorite things to make when the Nettles pop up each spring.
Not only is this plant abundant and nutritious— pureed nettles make a gorgeous green cake with unique earthy flavor. Frost with buttercream, whipped cream, drippy strawberry icing or jam.
Image above: Stinging Nettle loaf cake with lavender buttercream frosting
Spring Stinging Nettle Cake
Ingredients:
2 cups packed fresh young nettle leaves
¾ cup unsalted butter at room temperature
¾ cup sugar
3 large eggs
2 teaspoons vanilla extract (sub for any tincture, dark rum or brandy!)
Zest and juice of ½ lemon
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Instructions:
Preheat the oven to 325°F / 170°C. Grease a loaf or cake pan.
Wearing gloves, carefully wash and separate Nettle leaves from the stems. Nettle stems are fine to eat, but won’t blend down easily, so you can just set them aside for tea. Blanch the leaves to remove the sting, then rinse under cold water and drain but don’t squeeze.
Puree the nettles with lemon juice and zest to make a wet paste, adding more juice or water if needed. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla extract (if using) and zest.
Sift in the flour, baking powder and salt and stir to combine.
Spoon the mixture into the baking dish, then bake for 25 minutes or until a skewer inserted through the middle comes out clean. Let cool to room temperature before frosting.
Decorate your cake with all the yumminess of the season! I used Lemon balm, wood sorrel, redbuds and apple mint!