Nettle Cake
- 1 1/2 cup butter at room temp
- 1 1/2 cup sugar
- 5 eggs
- 1 sp vanilla
- 5 tbsp lemon juice
- zest of two lemons
- 1 cup nettle puree with 1 1/2 tbsp cornstarch
- 4 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
To make pureed nettles:
Harvest nettles wearing gloves. Also, wear gloves when prepping to cook.
Destem the nettles. Put at least 4 cups of packed nettle leaves in a saucepan with a cup or more of water. Steam the nettles for at least a half hour.
When the leaves are soft drain off excess water but leave a little to help blend and puree with a stick blender.
For the cake:
Preheat oven to 350 degrees. Prepare 2 nine-inch round cake pans greased, dusted with flour, and with a parchment circle in the bottom, or place cupcake papers in cupcake pans. This will make 2 dozen or more cupcakes.
Cream butter and sugar. Add eggs one at a time until well combined. Add vanilla, lemon juice, and zest. Add nettle puree with cornstarch. Add flour, baking powder, and salt. Mix everything well. Pour into cake pans or cupcake tins. Bake until a toothpick comes out clean Approximately 20 minutes for cupcakes and 45minutes for cake,
Frost with a tested buttercream icing.
