Spring is doing the very thing she does every year; she shows up. The buds on the lilac tree are starting to swell, seeds are sprouting on the sills of nearly every window in my house, and the forests and parks are filled with nettles. Also, I kid you not, someone posted a video of their first morel of the season and my entire body got goosebumps. I am so ready.

The other thing that spring so generously brings with her is an abundance of inspiration and creativity. It really does feel like a wake up. This cake is one of her inspirations and I am so excited to share it with you. Just look at that color!! What better way to welcome spring with a cake that screams spring green?!

I’ve capped the green cake with a strawberry buttercream. It’s quite sweet but is a lovely adornment to the lemon-tinged cake. Rhubarb would also be a nice pair and would lean more towards tart than sweet. The original version had a fresh mint buttercream that was also nice but I prefer the blush colored cap. Thanks to Miss Wondersmith for inspiring this cake and thanks to spring.

(In the photo my cake is a single layer because I used some for cupcakes. The recipe below if for an 8 inch layer cake)

Nettle Cake with Strawberry Buttercream

2 cups / 250 g all-purpose flour 

2 teaspoons baking powder 

1 teaspoon kosher salt (or 1/2 teaspoon sea salt)

1 1/2 sticks / 200 g butter, room temperature

3/4 cup / 150 g granulated sugar

3 large eggs, room temperature

1 cup nettle puree* (recipe below)

2 teaspoons vanilla extract

1 teaspoon lemon zest 

2 tablespoons lemon juice

Butter and line 2 8-inch cake pans with parchment paper. Butter the parchment paper. 

Preheat your oven to 350*F.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream until light and fluffy starting on low speed then increasing to medium as the sugar and butter blend together. Scrape down the sides of the bowl then cream for another 30 seconds. Reduce the speed to low then add in the eggs one at a time, making sure they are well combined before adding the next egg. Scrape down the sides of the bowl again then add the vanilla, lemon zest and lemon juice. Add the nettle puree and mix on low until well combined. 

While the machines runs on low add the dry ingredients. Stop the machine just before everything is well mixed then finish mixing by hand. 

Pour the cake batter into the prepared pans. Bake for 20 to 25 minutes until the center gently springs back when pressed. Cool in the pans for 5 minutes before unmolding onto a wire cooling rack.

Strawberry Buttercream

1 stick butter, softened

1/4 cup sour cream, room temperature

1/4 cup strawberry jam, room temperature

3 - 3 1/2 cups powdered sugar 

Salt 

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter until creamy and smooth. Add the sour cream and jam and continue to beat until well combined. Add the powdered sugar one cup at a time with the machine on low until all the sugar has been incorporated. Turn the mixer up to medium speed and beat for two minutes. This makes the frosting unbelievably fluffy and helps get rid of the slightly gritty texture that can come from powder sugar buttercreams. If the frosting still looks a little soft add the remaining 1/2 cup powdered sugar. Season with salt then frost the cooled cake. 

Nettle Purée

Bring a large pot of water to boil and have a large bowl of ice water sitting nearby. 

You can cut the leaves from the stems before you boil the nettles or remove them after they are free from their sting. Either way you are only going to want to purée the leaves. 

Boil the nettles for 60 seconds then remove them from the water using a strainer or tongs and immediately shock them in the ice water.

Squeeze out most of the water then process in a food processor until finely minced. You’ll need to scrape down the sides of the bowl a few times to get an even consistency in the purée. 

Store in a well sealed container for up to 1 week or freeze for at least six months. 

Now a question for you. Which recipe would you like to see next?

• Herb Butter Dipped Radishes

• Smoked Beet and Feta Dip

• Roasted Carrots with Whipped Goat Cheese, Chive Honey, and Cilantro