Nettle Cake Recipe
Posted by : Mary Wutz /
This nettle moss cake is a Pacific Northwestern take on the Japanese tradition of “Hanami,” or tree-blossom observing. Mosses are among some of the oldest plants alive, and their constancy brings us hope of an awakening earth.
Below you will find The Wondersmiths’ recipe for making a this delicious Stinging Nettle Moss Cake.
1 ½ cups shortening or unsalted butter (room temperature)
1 ½ cups sugar
2 tsp. vanilla
4 tbsp lemon juice
zest of 2 lemons
2 cups nettle puree (or spinach puree) - see below
4 cups flour
4 tsp baking powder
½ tsp salt
DOUGLAS FIR GRAPEFRUIT BUTTERCREAM:
(optional – a simple lemon buttercream will also do)
1 cup shortening or butter (room temperature)
¼ tsp salt (if using unsalted butter/shortening)
1 tbsp ground fresh Douglas Fir needles
1 ½ tbsp grapefruit juice
4-5 cups powdered sugar (1 lb)
- To make stinging nettle puree, pick off all of the leaves (wear gloves!), then boil them for a couple of minutes. Strain and immediately plunge into an ice bath to cool. Puree the cooked leaves into a smooth paste in your blender - you may need to add 1 Tbs. of water to get them to grind properly. To make a spinach puree, just blend raw baby spinach leaves in the blender with enough water to get them to form a smooth puree.
- Make sure to note the lower baking temperature of this cake. Baking it at a lower temperature for longer helps it retain the fresh green color.
- If you are unable to forage or purchase stinging nettle, spinach works just as well! And don’t worry about your cake tasting like salad - the green veggies add a very subtle flavor that is accented nicely by the bright citrus. You’ll barely notice them.
To view the original recipe click here.