A beautiful, chlorophyll rich sponge cake that also helps to build blood, minerals and iron. It was my first time baking with Nettle and it’s such a treat. If you aren’t a confident forager, many specialty grocers carry nettle this time of year.

Ingredients:

1 cup nettle puree*
2 cups gluten-free flour
4 eggs
1/2 cup butter
3/4 cup sugar
1 tbsp vanilla
1/2 tsp each baking powder & soda
juice of one lemon + some rind if you like it zesty

* To make nettle puree - add your nettles to a pot of boiling water and blanch for 3-5 minutes to remove the sting. Strain into a colander and rinse with cold water. Add nettles to a blender and puree.

Directions:

In a mixer combine nettle puree, lemon juice, eggs, vanilla, butter and sugar. Sift baking powder and soda into the flour and then add to wet ingredients slowly, mixing well. Pour into greased cast iron pan or baking dish. Bake at 350 for 50 mins or until a fork inserted in the center comes out clean. Delicious on its own with a cup of tea or served shortcake style with fruit and coconut yogurt or whip.