Hogweed Shoots in a Cake!
Hogweed shoots are normally used as a type of so-called poorman’s asparagus, cooked on their own, or used in dhal. I also enjoy them in lightly spiced Thai stir fries and recently discovered the joys of eating them in farinata – a lovely subtle addition. I’ve been foraging hogweed shoots (Heracleum sphondylium) for years, I find them superior to asparagus and a delightful way to broaden my experience of spring. I’ve written a very thorough blog before on their identification and use as a ‘superior asparagus’.
At some point, most of the wild foods I eat are incorporated into some kind of dessert. Call it an inevitable result of having a sweet tooth. Partly I’m just intrigued, though sometimes it feels inspired!
I had an idea of a Pear and Hogweed Cake and had to give it a go, to see whether my idea would stand up to the taste test of reality. Hogweed shoots have an unusual aromatic taste, quite subtle when cooked and I just wondered…
Recently I even tried to make a vegan, gluten-free version of this cake and it came out trumps. So here’s the full of everything (butter, eggs and wheat version), and I’ll share the other one soon. The recipe below has been tweaked to include a hogweed seed sugar as well. A teaspoon of the seeds are ground with the sugar to make a lovely aromatic topping. Once baked it makes the top slightly crisp too.
Pear and Hogweed Shoot Cake
A beautifully moist cake with an intriguing filling. Perhaps you won’t notice the unusual perfume of the hogweed shoots – some do, some don’t.
100 g butter
90 g unrefined sugar, plus 1 level tbsp
2 large eggs
1 tbsp baking powder
¼ tsp bicarbonate of soda
100 g whole-wheat flour
30 g hogweed shoots (mainly shoots rather than leaves)
5-6 tbsp apple juice
1 tsp dried hogweed seeds (optional)
200-230 g pears
Preheat the oven to 200°C and grease a 20 cm diameter cake tin. Beat the butter and sugar together until pale, almost white. Add the eggs, one at a time and beat in well before sieving in the baking powder, bicarbonate of soda and whole-wheat flour.
Chop the hogweed shoots into 2 cm lengths and simmer in 3 tablespoons of apple juice for 2 minutes and put aside. If using, use a spice grinder to blend the dried hogweed seeds with the tablespoon of sugar and sprinkle the mixture over the base of the cake tin. Slice the pears to about ½-1 cm in thickness and layer these across the base of the cake tin. Next sprinkle on the semi cooked hogweed shoots. Measure out the remaining juice that the shoots simmered in and add this, one-tablespoon at a time, to the cake mixture, making it up to 3 tablespoons with extra juice. Pour and smooth the cake mixture roughly over the pears and shoots and bake for 25-30 minutes, or until a skewer comes out clean when pierced into the centre of the cake. When cooked, turn out onto a wire rack, with the bottom-side facing upwards and leave to cool. Serve alone, with crème fraiche or clotted cream.