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>> 2 cups finely chopped fresh stinging nettle leaves
>> 3/4 cup butter at room temperature
>> 3/4 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 at room temperature
>> 2 1/2 cups icing sugar
>> 1/2 lemon, juiced and zested
Preheat oven to 325 degrees F. Grease and flour a 12-donut baking tray/pan (or one 8” round cake tin).
Place chopped nettle in a small pan of boiling water and boil for 2 to 3 minutes. The trichomes will not longer sting. Strain and run under cold water. Puree in a blender with lemon juice. If it is liquidy, this is ok. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. One at a time, beat in the eggs; then beat in the pureed nettles.
Using a rubber spatula, slowly add in the flour, baking powder and salt into the mixture. Keep stirring until thoroughly mixed.
Spoon the mixture into the prepared donut pans (or cake pan), push cake batter to the edges and level. Place in oven. If baking donuts, bake for 15 minutes. If baking a cake, bake for 25 minutes. Insert a toothpick to see if it comes out clean, if not, bake a little longer.
Cool for 10 minutes. Then turn onto a wire rack to cool completely before icing.
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.
Ice the donuts/cake and sprinkle some lemon zest on top. Alternatively, decorate with fresh picked berries.
Wild Edibles in Recipe: Stinging Nettle
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Desserts and Snacks
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