Building on last week's exploration of creating pesto using wild garlic and the tender tips of nettles, I wanted to shift gears and focus on those who have a penchant for sweets. This time of year, nettles are plentiful, offering an abundance of opportunities for culinary inspiration! Their versatility is impressive, as they can be transformed into a variety of delightful recipes, from soups to desserts. They are also an excellent spring tonic, rich in vitamins A, C, and K and minerals like iron and calcium. Many people find that the rewards of eating nettles far outweigh the minor discomfort of their sting. In fact, some individuals even seek out this natural sting as a therapeutic remedy, believing it can alleviate muscle and joint pain! But we'll stick to a lovely, sweet cake recipe instead...
Nettles, often dismissed as pesky weeds, are actually nutritional powerhouses brimming with vitamins and minerals, making them a remarkable addition to your culinary repertoire. These verdant plants are particularly rich in iron, calcium, and vitamins A and C, transforming from mere garden nuisances into a delicious and health-promoting ingredient when cooked. The cooking process neutralizes their sting, allowing their unique, earthy flavour to shine.
When it comes to baking, the choice of sweetener can dramatically influence both the flavour and texture of your treats. Honey, with its golden hue and enticing aroma, serves as the perfect partner for nettles in this delightful nettle cake recipe. The natural sweetness and floral undertones of honey beautifully enhance the subtle earthiness of the nettles, creating a harmonious balance that accentuates the cake's overall taste. Furthermore, honey's exceptional moisture-retaining properties ensure that the cake remains tender and luscious, a particularly advantageous quality when working with nettles. Beyond taste and texture, honey contributes nutritional benefits, boasting antioxidant properties that transform your nettle cake into a wholesome indulgence!
Recipe
Ingredients:
- 100g nettle tops
- 250g clear honey
- 100g muscovado sugar
- 225g butter
- 3 large eggs, beaten
- 300g self-raising flour
Method
1. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) and line a 20cm square or round cake tin with baking paper.
2. Blanche the nettle tops in boiling water to remove their sting (be sure to handle them carefully before this step). Drain them, remove any excess water, and set aside.
3. Combine the honey, muscovado sugar, and butter in a small saucepan over low heat. Stir until melted and well combined, then remove from heat.
4. Once the nettles have cooled, place them in a food processor with the beaten eggs and blend until smooth, forming a green puree.
5. In a large bowl, sift the self-raising flour. Gradually add the melted honey and butter mixture, mixing well. Then, fold the nettle and egg puree until all ingredients are combined into a smooth, green cake batter.
6. Pour the batter into the prepared cake tin and bake for approximately 30 minutes in a fan-assisted oven or up to 60 minutes in a non-fan oven. The cake is ready when a skewer or knife inserted into the centre comes out clean.
7. Allow the cake to cool. It can be stored in an airtight container for up to 5 days and also freezes well!
This nettle cake is not just a treat for the taste buds but also an excellent way to incorporate foraged ingredients into your baking. The sweetness of honey and muscovado sugar perfectly balances the earthy flavours of the nettles, creating a moist and delicious cake that's perfect for afternoon tea or as a unique dessert. If you want to level up your cake into a sumptuous show-stopper - top it with a bright lemon buttercream with lemon zest and sugared violas!
So, next time you're out foraging or simply looking to try something new in the kitchen, give nettle cake a go (just don't forget your gloves when harvesting)! You might just find a new favourite recipe. Happy baking!
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