Nettle & Honey Cake

Nettle and honey cake

Ingredients:

100g nettle tops

250g clear honey

100g dark muscovado sugar

225g butter

3 large free-range eggs, beaten

300g self raising four ( (or300g plain flour plus- 4tsp baking powder), sifted

Method:

1. Preheat the oven to 150°C (130°C fan forced) and line a 20cm/8in square or round cake tin with baking parchment.

2. Place the nettle tops in a steamer basket over a saucepan of simmering water and steam for 5 minutes, then set aside to cool. 

3. Place the honey, sugar and butter in a small saucepan over a low heat and stir until melted and combined, then take off the heat.

4. Once the nettles are cooled, add them to a food processor with the eggs (or use a stick blender) and blitz to a smooth, green pulp.  

5. Add the flour to a large bowl and gradually beat in the melted sugar and butter mix. It will be a lovely toffee colour.  

6. Pour in the puréed nettle and egg mix and beat together until combined into a wonderful green cake mixture.

7. Pour into the cake tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean or the cake springs back when gently touched in the centre. 8. Allow to cool for a few minutes before removing from the tin onto a cooling rack.  

This cake will keep in an airtight container for up to 5 days, and also freezes well.