Lemon Stinging Nettle Cake
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4.9
81 reviews
Excellent
Lemon Stinging Nettle Cake
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A Stinging Nettle Cake! Don't worry, boiling the nettles gets rid of the sting. This naturally green layer cake is easy to make and tastes just like a lemon cake.
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Ingredients
For the Nettle and Lemon Cake:
- 2 cups (100g) packed raw young nettle leaves (use the top 4-6 leaves)
- ¾ cup (200g) butter at room temperature
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- zest and juice of ½ lemon
- 2 cups (250g) all-purpose (plain) flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Lemon Buttercream:
- ⅔ cup (150g) butter at room temperature
- 2 ½ cups (300g) powdered icing sugar
- Zest and juice of ½ a lemon
To finish:
- blackberries optional
- lemon zest optional
Instructions
For the Nettle Cake:
- Preheat oven to 325°F / 170°C. Grease and line two 7” (18cm) round cake tins.
- Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling. Rinse under cold water, drain and puree with a stick blender (note: if you're struggling to puree it, add the lemon juice at this stage). 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, zest and lemon juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
For the Lemon Frosting:
- In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
To assemble:
- Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.
Notes
- Often you can find nettles at farmer's markets to save you foraging your own.
- If you forage your nettles, choose the top 4 sets of leaves (they're more tender) and be sure to use rubber gloves. Forage away from busy paths, roads and sources of pollution.
- If you're struggling to puree the nettles, add the lemon juice at that stage. A stick immersion blender or standard blender work well for pureeing.
- Ensure the nettles are pureed completely for the best solid green colour. If you can't puree it fully the cake will still be delicious, but the colour will be more flecks of green than solid green.
- I topped the cake with blackberries, but you could top it with any fruit, or just leave it with the simple lemon frosting. Zingy and delicious.
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Cholesterol
124mg
(41%)
Sodium
387mg
(16%)
Potassium
168mg
(5%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
1147IU
(23%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 124mg | 41% |
| Sodium | 387mg | 16% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 1147IU | 23% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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