Nettle Cake with Lemon Frosting


These nettles are too sweet to sting.

For the Cake
2 cups, packed, raw young nettle leaves (use gloves!)
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
Zest & juice of 1/2 lemon
2 cups Nash’s white wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Frosting
2/3 cup butter, softened
2 1/2 cups powdered sugar
Zest & juice of 1/2 a lemon
Frozen berries, any kind
Lemon zest

Preheat oven to 325F. Grease and line two 7” round cake tins. Using rubber gloves, wash stinging nettles and remove stems. Place in boiling water for 3-4 minutes to remove sting. Refresh under cold water, drain and puree in a blender.

In large bowl, cream butter and sugar until fluffy. Beat in eggs, then nettles, vanilla, zest and lemon juice. Sift in flour, baking powder and salt and stir to combine. Spoon into prepared tins, push to edges and level, then bake for 25 minutes until inserted skewer comes out clean. Cool completely.

To make the frosting, in large bowl, cream butter until fluffy. Add sugar and beat. Beat in zest and lemon juice to make a frosting consistency and beat again. Spread some between cake layers and sandwich together. Cover with remaining frosting and decorate with berries and lemon zest.

nettle cake batter

The batter…

nettle cake before frosting

…the cake before frosting…

nettle cake with frosting

…and the cake after frosting (and tasting!).


Have you tried this recipe? Tell us how it turned out!

Jason’s Berry Scones

Raspberries in the field

Have a little summer in your scones!

1 cup Nash’s soft white wheat flour
1/4 cup ice cold butter
1/4 cup raw sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons milk
3 tablespoons beaten egg
1/4 cup frozen whole raspberries
1 teaspoon orange zest

Mix dry ingredients. Cut in butter. Add milk, egg, raspberries and zest.

Mound up the dough and cut. Brush with rest of egg and sprinkle raw sugar on top. Bake on greased parchment at 425 for 13 minutes.

Makes 4 scones.

Thank you Jason Thompson for this local food recipe!

Have you tried this recipe? Tell us how it turned out!