Simple Nettle Cake
Simple, Green, Sweet: Stinging Nettle Cake
This stinging nettle cake is perfect for anyone who loves cakes and wants to try something new and delicious. Despite its prickly reputation, the stinging nettle is a versatile plant that can be used in countless dishes, both savory and sweet. This recipe is proof of its culinary potential! Impress your guests with this fun, green cake, and show children how wild plants found in nature can be transformed into delightful treats in the kitchen.
INGREDIENTS
100 grams Stinging nettles
150 grams sugar
100 grams soft butter
2 eggs
100-150 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
A pinch of salt
tablespoon of lemon zest
1 dl milk of choice
INSTRUCTIONS
Rinse the stinging nettles thoroughly in a sieve. In a large pot, bring water to a boil and add the nettles. Boil the nettles for 1 minute to remove the sting. Bring back the cooked nettles to the sieve and pour cold water on them. Now you will easily be able to touch the nettles without being stung. Squeeze out the water from the nettle leaves.
In a blender: add the nettles and milk and lemon zest. pulse until a smooth green liquid.
Mix flour, baking powder, vanilla sugar and salt. In another mixing bowl, whisk together the sugar and butter. Add the eggs and nettle/milk liquid, then mix.
Add the dry ingredients and mix well. Pour the cake batter into a suitable cake pan covered with baking paper or greased with butter. Bake the cake in the oven at 180 degrees Celsius for 25-30 minutes. Eat the cake just like that or serve with a dollop of whipped cream.
Make the cake into a mini layer cake
With the help of tartare mold, cut three circles from the cake. Place some whipped cream (with lemon zest) in between. Decorate with edible flowers. Enjoy as a little “high tea” cake.
