Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: Makes 1 cake.

Lemon pairs well with nettles to make this nutritious, mouthwatering stinging nettle cake.

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Ingredients

>> 3/4 cup powdered stinging nettle leaves (see note below)
>> 3/4 cup butter at room temperature
>> 1/2 cup organic cane sugar
>> 3 large eggs
>> 1 lemon, juiced
>> 2 cups unbleached flour
>> 2 tsp baking powder
>> 1/2 tsp salt
>>
>> Butter icing:
>>
>> 2/3 cup butter (room temperature)
>> 2 1/2 cups icing sugar
>> 1/2 lemon, juiced and zested

Instructions

Preheat oven to 325 degrees F. Grease and flour one 8” round cake tin.

Place all dry ingredients into one bowl and set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. One at a time, beat in the eggs until well mixed.

Using a rubber spatula, slowly add the dry ingredients into the moist mixture. Keep stirring until all ingredients are thoroughly mixed.

Spoon the mixture into the greased cake pan, you will have to push cake batter to the edges and level. Place in oven and bake for 25 minutes.

After the 25 minutes, insert a toothpick to see if it comes out clean, if not, bake a little longer.

Cool on a wire rack before icing.

While it is cooling, in a large bowl, cream the butter until fluffy. Add the icing sugar, a little at a time, and beat. Beat in the zest and a little of the lemon juice. Add the remaining lemon juice. If need be, use a little extra lemon juice so you have spreading consistency.

If desired, decorate with fresh picked edible flowers.

Notes:

If you want to make a cake using fresh nettles, check out Stinging Nettle Donuts.

Once you have harvested and dried stinging nettles, grind them into a powder.

Wild Edibles in Recipe: Stinging Nettle

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Desserts and Snacks