Lemon Stinging Nettle Cake
User Reviews
4.9
Lemon Stinging Nettle Cake
Description
This Lemon Stinging Nettle Cake uses the young, tender top nettle leaves, which are carefully washed wearing gloves and boiled briefly to remove sting, then puréed. These puréed nettles blend with a creamed mixture of butter and sugar, enhanced with eggs and vanilla extract. Lemon zest and juice add freshness that complements the herbal tones. The dry ingredients of all-purpose flour, baking powder, and salt create a light batter that yields a moist cake when baked at a moderate temperature.
The baking time ensures a fully cooked but tender crumb, while the final lemon buttercream frosting is smooth and fragrant with zest and juice of lemon, balancing the earthiness of nettles. Blackberries add a contrasting color and a subtle fruity tartness when used as decoration.
This cake is an interesting seasonal treat that showcases foraged greens in baking. It serves well with tea or as a light dessert. Handling nettles with gloves and sourcing from clean environments are important safety considerations.
The lemon juice addition during puréeing can help with consistency, and pureeing well gives the cake a solid green hue instead of flecks. Alternatives for frosting or decoration can be used depending on preference.
Ingredients
For the Nettle and Lemon Cake:
- 2 cups nettle leaves use the top 4-6 leaves, 100g, packed, raw, young
- ¾ cup butter at room temperature, 200g
- ¾ cup granulated sugar 150g
- 3 egg large
- 2 teaspoons vanilla extract
- lemon zest and juice of ½ lemon
- 2 cups all-purpose flour 250g
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Lemon Buttercream:
- ⅔ cup butter at room temperature
- 2 ½ cups powdered sugar 300g, icing sugar
- lemon zest and juice of ½ lemon
To finish:
- blackberry optional
- lemon optional, zest
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
- Use rubber gloves when handling nettles to avoid stings and wash carefully before boiling.
- Blanch nettles in boiling water for 3-4 minutes to neutralize sting, then rinse under cold water.
- Add lemon juice when puréeing nettles if having difficulty blending.
- Puree nettles fully for a solid green cake color; less blending results in green flecks.
- Blackberries or other fruit can be used as optional toppings on the lemon buttercream.
- Source nettles away from roads and pollution if foraging yourself; farmer's markets are a good alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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