Nettle and Honey Cake

Time Out of Time; the Fifth Sunday of Lent

For this Lenten Sunday's treat I chose nettle & honey cake, because nettles. We have a large patch in our garden so I didn't need to go very far to get what I needed. This is an unusual cake to be sure, & I love that it stays beautifully green. It has a dense texture that's perfectly complemented by the almond whipped cream. Scrumptious.

Here's what you will need:

2 big handfuls of young nettle leaves, washed (making sure to be kind to any mini-beasts)

1/2 cup (113g) butter

1 cup (220g) sugar. I used golden caster sugar.

3 eggs. I used large.

1/2 cup (125ml) runny honey.

2 cups (300g) flour. I used wholemeal spelt flour. I used Dove Organic.

2 tsp bicarbonate of soda (aka. baking soda)

For the cream ~

1 1/4 cups double cream (heavy cream)

1 tbsp sugar. I used golden caster sugar again.

1/4 tsp almond essence, although I used a little more.

Method:

Preheat the oven to 150°C/300°F. Grease & line two 8 inch round cake tins. I think that mine were a little larger but que sera.

You will need to purée the nettles. For this put the leaves in some boiling water for 4-5 minutes, then drain well. Make sure to keep the water they cooked in for drinks or stock. It's full of good things much needed for spring. Then purée the nettles with a hand blender. It is an extraordinary colour! Set aside to cool.

Cream the butter & sugar together. Add the eggs one at a time & mix well. Add the honey & the nettle purée & whip until blended. The green of the nettles makes a lovely swirl.

In another bowl, mix the flour & bicarbonate of soda. Add to the wet ingredients & mix well. I did this in two batches. The batter will be fairly stiff.

Pour evenly into the two cake tins & bake for 30-35 minutes. After 30 minutes test the centre with a cocktail stick. If it comes out clean the cake is done. I found it hard to tell whether my cake was ready but I tried with a knife, rather than a cocktail stick & that helped.

Remove from the oven & leave to cool for 10 minutes before turning out on a wire rack. Cool completely.

In the meantime, whip the cream, sugar, & almond essence until it forms stiff peaks.

When the cake is cool, spread some of the cream on top of one half of the cake & then put the other one on top. Spread the rest of the cream on the top & sides. I liked this not being too perfect so that the cake shows through. I liked it 'rustic'. You can then decorate it with edible flowers or fresh fruit if liked. I used primroses, which look pretty against the cream.

Serve immediately. You will need to keep the cake in the fridge if not eaten straight away (I would suggest putting the cream on when it is going to be eaten). It will keep for a few days once the cream is on it.

Don’t forget to look smug!

This is a hearty & earthy cake; not too sweet & nicely filling. Perfect for a still chilly but beautiful sunshine spring day.

Recipe adapted from:

https://northwildkitchen.com/nettle-cake/#

https://www.thewondersmith.com/blog/2018/3/13/nettle-cake-an-ode-to-moss-gazing