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Nettle and Spinach Cake
Nettle and Spinach Cake is a modern British recipe (based on a Turkish original) for a classic moist sponge-style cake of an egg, oil, flour, sugar and breadcrumb batter leavened with baking powder, flavoured with vanilla and lemon that's coloured green with a mix of nettles and spinach. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle and Spinach Cake.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
8
Rating: 
Tags : Wild FoodBread RecipesBaking RecipesCake RecipesBritish Recipes
This is a British recipe, based on a Turkish original for a cake coloured green and flavoured with a mix of nettles and spinach.
Ingredients:
3 eggs
120ml oil
300g fresh, young,
nettle tops
150g fresh spinach
350g plain flour
1 tsp baking powder
200g sugar
1 tsp vanilla extract
1 tsp lemon juice
60g dry breadcrumbs
whipped cream, to cover
chopped pistachios to garnish
Method:
Cook the spinach and nettles in about 100ml water until very soft then drain thoroughly in a colander. Either chop very finely or purée in a food processor.
In a large bowl, beat the eggs with the sugar and vanilla extract until pale and creamy then slowly add the oil, beating constantly to combine. Now add the drained nettle and spinach mix and the lemon juice. Beat well to combine. Sift together the flour and baking powder into the nettle mixture and stir to incorporate.
Grease a cake tin and coat with the breadcrumbs. Pour in the batter then transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until golden brown and springy to the touch (a skewer inserted in the centre of the cake should emerge cleanly).
Remove the cake from the oven and allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely. When cold, split the cake into two layers, cover with whipped cream or buttercream then sandwich the two layers back together.
Cover the cake with whipped cream and sprinkle generously with chopped pistachio nuts then serve.
