Nettle and Matcha Cake
Yield: 8 – 10 slices
FOR THE NETTLE CAKE
150 grams / 1 3⁄4 cups nettles
217 grams / 1 1⁄2 cup all-purpose flour
2 eggs
45 grams / 3 T buttermilk
240 grams / 1 cup sugar
150 grams / 1/2 cup olive oil
6 grams / 1.5 teaspoon vanilla extract
4 grams / 1 teaspoon baking powder
2 gram / 1⁄2 teaspoon baking soda
3 grams / 1⁄2 teaspoon salt
Zest of 1 lime
Prepare nettles: Bring a large pot of salted water to a boil.
Wearing gloves, strip nettle leaves from the stalk. Add the
leaves to boiling water and blanch for 60 seconds, or until
bright green. Strain, discarding cooking water. Rinse nettles
under cool water until room temp. Cooking deactivates the
stinging compound in nettles, so they are now safe to touch.
Preheat the oven to 325 Fahrenheit. Grease a 9×5 loaf pan
with olive oil, dust evenly with flour, and set aside.
In a large bowl, add sugar and lime zest, rubbing them
together with your fingers until incorporated.
Place nettles, buttermilk, and olive oil into a blender or food
processor, and blend until the mixture is completely smooth.
Add the nettle mixture into the bowl of lime sugar and whisk
until combined. Whisk in the eggs until emulsified.
In a smaller bowl, whisk together flour, baking powder,
baking soda, and salt. Sift over the bowl of liquids. Fold
the dry ingredients into the wet ingredients, enough to fully
incorporate any lumps, but take care not to overmix.
Pour batter into the prepared pan and bake until the top
springs back when touched and a cake tester comes out clean,
about 45 minutes. Cool in the loaf pan for 10 minutes, then
turn out onto a rack to cool completely.
FOR THE MATCHA GLAZE
270 grams / 2 cups powdered sugar
2 grams / 1⁄2 teaspoon matcha powder
30 grams / 2 tablespoons lime juice
Strain lime juice into a large bowl.
In another bowl, sift powdered sugar and matcha together.
Little by little, add powdered sugar into lime juice and mix
until it comes together.
Add more liquid or more powdered sugar to adjust the
consistency – it should seem very thick, but will still be glossy.
Pour icing over the top of the cake, using a spoon or offset
spatula to encourage the icing to drip down the sides.
