Ingredients
100g freshly picked nettle leaves
200g butter
150g caster sugar
3 eggs
200g plain flour
1 tsp baking powder
Zest of 1 lemon
Buttercream icing:
300g icing sugar
150g butter
juice of 1 lemon
Filling:
Jam of your choice
Decoration:
Edible flowers of your choice
Method
Preheat the oven to 180c/160c fan
Grease and line a 2 x 6 “ round cake tins
Blanch the nettles in a little boiling water for 5 minutes
Drain well. With a stick blender blend the nettles to a paste.
Beat together butter and caster sugar.
Add the eggs one at a time, beating between each addition.
Sift in the flour and baking powder and fold to combine.
Add the lemon zest and nettle paste and mix well.
Pour into the prepared baking tins and transfer to the oven to bake for 30-35 mins or until golden and springy to touch.
Leave the cakes to cool on a wire rack, then remove cakes from the tins.
Prepare the icing by whisking together icing sugar, butter and lemon juice with a handheld whisk.
Lay the first cooled cake layer on a plate and spread a layer of butter cream icing. Spread some jam on top. This will be your bottom layer.
Place the nest cake on top and ice the top of the cake with more buttercream. Decorate with edible flowers of your choice
