One plant you will aways hear me rave about is the humble stinging nettle, I will probably do quite a few posts using this plant as it is so versatile for cooking and utilities.
On this occasion, I used the nettle leaves I had just foraged to make this delicious nettle cake.
4 cups fresh nettle tops
250g Self Raising flour
Boil the nettle tops in some water and blend.
Cream the butter with the sugar and add the flour and then the eggs. Add the nettle puree and mix.
Pour into a 8 in cake container and cook for 25- 30 mins at 180c.
When cooled, cut the cake in half and layer on lemon buttercream and primrose curd, and topped the cake with more butter cream and decorated with sugared primroses and edible flowers.
To make the lemon buttercream, combine 250g butter with 500g of icing sugar and add the zest and juice of a whole lemon.
Check out the website in the next few weeks to get the recipe for the primrose curd!
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