Dandelion and Nettle Cake
Dandelion and Nettle Cake is a unique dessert that combines floral dandelion petals with earthy nettles, creating a visually stunning and nourishing treat perfect for gatherings.
Servings: 8 pieces
Calories: 170kcal
Ingredients
Main Ingredients
- 3/4 cup dandelion petals Pick them fresh for maximum vibrancy.
- 1 cup nettle leaves, blanched and chopped Provides an earthy taste and packed with nutrients.
- 1/2 cup honey or maple syrup Choose according to your preference.
- 1/3 cup neutral oil (canola or sunflower) Adds moisture without altering flavors.
- 1/2 cup milk (plant-based or regular) Adds creaminess; choose based on dietary needs.
- 2 large eggs or 2 tbsp flax + 6 tbsp water Use flax for a vegan version.
- 1 tablespoon lemon juice Enhances freshness and curdles the milk.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 1 1/2 teaspoons baking powder Essential for texture.
- 1/2 teaspoon baking soda Works with baking powder for rise.
- 1/2 teaspoon salt Enhances flavor.
- 1/2 teaspoon cinnamon (optional) A hint of spice.
- 1 3/4 cups flour (all-purpose or a mix with whole wheat) Provides structure for the cake.
- Zest of 1 lemon Adds brightness to the flavor.
Instructions
Preparation
- Start by boiling the nettles in water for one minute to neutralize their sting. Drain, cool, and chop finely.
- Preheat your oven to 350°F (175°C) and line a loaf or round cake pan with parchment paper.
- In a small bowl, mix lemon juice with milk and let sit for five minutes to curdle.
Mixing Ingredients
- In a large bowl, whisk together the milk mixture, honey, oil, eggs (or flax mixture), and vanilla extract until smooth. Stir in the chopped nettles, dandelion petals, and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Carefully stir the dry mixture into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–50 minutes. Check with a toothpick; it should come out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or with a light glaze for sweetness.
Notes
Pick dandelion petals and nettles when fresh, ideally in spring. You can substitute dandelions with other edible flowers. Consider adding nuts or chocolate chips for texture.