Lemon Nettle Cake

What is more quintessentially spring than the feverish inclusion of nettle into every possible food and beverage? This decadent, celebratory cake is an annual tradition that I relish, each year decorating with a new selection of flowers and trimmings. This year, the frosting is a rich cream cheese and vanilla and lined with a thin layer of raspberry jam, though i've had success using a simple royal icing, whipped cream, or lemon curd as well. The sponge recipe is an adaptation from the blog Veggie Desserts.

 

Nettle Lemon Cake

2 cups (100g) raw young nettles
¾ cup (200g) butter, at room temperature
¾ cup (150g) sugar
3 large eggs, at room temperature
zest and juice of 1 lemon
2 cups (250g) spelt flour
2 teaspoons baking powder½ teaspoon salt 

 

Preheat oven to 350 degrees. Blanche your nettles in boiling water for 1-2 minutes, drain and transfer to a blender. Blend nettles with lemon zest and juice until the mixture is entirely smooth. In a large bowl, cream the sugar and butter together until fluffy. Add the eggs individually until thoroughly combined, and then beat in the nettle puree. Stir in the dry ingredients until just combined. Add batter to a 9 inch greased pan and bake for 25-30 minutes. Let cool and slice in half before icing and adding fruits/flowers/jams etc.

Bon appétit!