Lemon & nettle cake

Nettles are everywhere at the moment and if you are new to foraging, you are unlikely to go wrong picking them. When picking nettles, you’ll need a thick pair of rubber gloves – marigolds are perfect! Only pick the small, young nettle tops, and from a spot unlikely to have been urinated on.

They have many uses, from beer brewing, tea making and in pesto and soups. The fibers have even been used to make cloth.

Stinging nettles are high in vitamin A and calcium and are a good source of protein.


  • A 1L jug full of young nettle tops
  • Juice and rind of 1 large lemon
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 300g self raising flour (sieved)
  • 1 tsp baking powder(sieved)
  • 1 tsp ground mixed spice


Stick the nettles into a saucepan, and cover with hot water. Boil for 3 minutes.

Drain the nettles and put them into a food processor, along with the juice and rind of the lemon. Blitz to a fine pulp.

Cream together the butter and sugar and break in the 3 eggs. Add the nettle/lemon and mix well.

Finally add the flour, baking powder & mixed spice, and mix well, until fully incorporated.

Pour into a greased and lined loaf tin and cook in the centre of a preheated oven at 180 degrees Celsius for 60-70 minutes, until a skewer can be cleanly inserted into the centre of the cake. If the cake is browning too much, cover with a piece of lining paper.

One Comment Add yours

  1. mondayswitholiver says:

    Filing this one away – it looks promising and I have a wonderful patch of nettle!


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