Photo: David Holifield
Nettle and lemon cake with lemon buttercream recipe
14 ingredients
40 min + 25 min
10 people
openrecipes
This is how to turn prickly stinging nettles into the key ingredient of a beautiful cake.
Estimated Nutrition (whole recipe, rough)
770
Calories
22g
Protein
19g
Fat
126g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 raw young nettle leaves
- g unsalted butter, softened
- 200 granulated sugar
- g eggs
- 150 vanilla extract
- g lemon, zest and juice
- 3 plain flour
- 2 baking powder
- tsp salt
- 0.5 unsalted butter, softened
- 250 powdered icing sugar
- g lemon, zest and juice
- 2 small handful blackberries
- tsp scattering lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes