Bizarre Foods Monday: Stinging Nettle Cake

We went up to the family property to pick some nettles this weekend and had a breakfast picnic while we were at it. Stinging nettles lose their sting when they’re boiled but until then, glove up. Even with latex gloves on I got some stings. However, this cake is great! The color is completely from the nettles but they don’t give much flavor so it’s like a lemon cake with a punch of nutrition from the nettles. They’re supposed to be higher in protein than beef.

Stinging Nettle Cake

For the Nettle and Lemon Cake:
  • 100g (2 cups, packed) raw young nettle leaves (use the top 4-6 leaves)
  • 200g (3/4 cup) unsalted butter, softened
  • 150g (3/4 cup) granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • zest and juice of ½ lemon
  • 250g (2 cups) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
For the Lemon Buttercream:
  • 150g (2/3 cup) unsalted butter, softened
  • 300g (2 ½ cups) powdered icing sugar
  • Zest and juice of ½ a lemon
To finish:
  • blackberries (optional)
  • lemon zest (optional)
  1. Preheat oven to 170C/325F. Grease and line two 7” round cake tins.
  2. 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. Refresh under cold water, drain and puree. Set aside.
  3. 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 nettles, vanilla, zest and lemon juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. 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 icing:
  1. 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:
  1. 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.

nettle cake

~ by accordingtoleanne on June 29, 2015.

3 Responses to “Bizarre Foods Monday: Stinging Nettle Cake”

  1. Leanne nails it again! What a wonderful tasty treat this was! Plus it has the added benefit of all the goodness of the nettles. I could eat this cake twice a week!

  2. Thanks for all you do.

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