Lemon and Nettle Cake with Lemon frosting
For the Nettle and Lemon Cake:
- 2 cups packed raw young nettle leaves (use the top 4-6 leaves)
- 3/4 cup unsalted butter softened
- 3/4 cup pure cane sugar
- 3 eggs
- 2 teaspoons vanilla extract
- zest and juice of ½ lemon
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Lemon Buttercream Frosting
- 2/3 cup unsalted butter softened
- 2 ½ cups confectionary sugar
- Zest and juice of ½ a lemon
Preheat oven to 325F. Grease and line two 7” round cake tins.
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.
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.
Sift in the flour, baking powder and salt and stir to gently combine.
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 frosting:
In a large bowl, cream the butter until fluffy. Add in the confectionary 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.
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.