Brenneslekake (Norwgian Nettle and Honey Cake)

Ingredients:

2 generous handfuls of young nettle leaves, washed
115g (½ cup) butter
200g (1 cup) sugar
3 eggs
125ml (½ cup) honey
250g (2 cups) plain flour
2 tsp baking soda

Icing:
300ml (1 ¼ cups) double cream
1 tbsp sugar
¼ tsp almond extract

Method:

Pre-heat your oven to 150°C (300°F). Grease and line two 20cm (8 in) diameter cake tins.

Bring a pan of water to a boil. Add the nettles and simmer for 4-5 minutes to blanch. Drain the nettles then purée with a hand blender set aside to cool.

Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each mixture. Now add the honey and nettle purée and continue to whisk until thoroughly combined.

Sift together the flour and baking soda into another bow. Add the flour mix to the wet ingredients and continue to mix until everything is thoroughly combined. The final batter will be slightly stiff.

Divide the batter evenly between the two prepared cake tins. Transfer to your pre-heated oven and bake for 30-35 minutes. Check the centre of the cake with a toothpick after 30 minutes and continue baking if the toothpick does not emerge cleanly. The cake will have some spring to it and this can make it hard to predict if it is done just by touching the centre, hence it's best to test with a toothpick. When cooked, remove the cakes and set aside to cool for 10 minutes or so. After this time, remove from the tins and transfer to a wire rack to cool completely.

For the icing (frosting) combine the double cream, sugar and almond extract in a bowl, whipping until it forms stiff peaks.

Assemble the cake by spreading some of the whipped cream over the top of one of the cakes. Place the other cake on top, and spread the rest of the whipped cream over the sides and top.