Spring Dessert: Nettle and Honey Cake with Gorse Flower Syrup
Five years ago I wrote a blog about my Nettle and Honey Cake – it went down a treat. Named as; ‘probably the best cake I’ve ever had’ by one enthusiastic forager, I was super pleased the result.
Every so often I like to repeat recipes so I can enjoy the flavours again and see if they need tweaking. Over the last few years I’ve also found that nettles combines well with ginger and with lemon and, although this cake contains neither, its texture is reminiscent of a lovely moist ginger cake.
Last week, however, I made a new discovery; nettle cake (urtica dioica) and gorse (ulex gallii, ulex europaeus) flower syrup! It’s a wild and divine combination which I just had to share with you.
A Spring Dessert: Nettle and Honey Cake with Gorse Flower Syrup
An almost toffee flavoured, moist, not too sweet cake, with a sweet hit of moorland gorse flavours drizzled over it. Somehow, this whole combination reminds me of green tea, perhaps it is the lovingly received health benefits of these local, wild ingredients, or just the natural flavours of green nettles and infused gorse.
- 50-75 g nettle tops
- 250 g clear honey
- 100 g dark muscovado sugar
- 225 g butter
- 3 large eggs beaten
- 300 g white flour
- 4 tsp baking powder
For the syrup
- 50 g fresh gorse flowers
- 225 g unrefined sugar
- 300 ml water
Place the gorse flowers in a medium saucepan with the water and sugar and bring to the boil. Immediately take off the heat, cover with a lid and leave overnight (or for as many hours as you can). The next day bring the liquid to the boil again and simmer for 10 minutes. Strain through a fine sieve or muslin cloth and store in sterilised bottles in the fridge or freeze in ice cube containers and defrost as needed. Will last a month or so if not frozen.
Line a 20 cm square or round cake tin and pre-heat the oven to 150°C. Steam the nettles for 5 minutes and put aside to cool. Place the honey, sugar and butter in a small saucepan over a low heat and stir until melted and combined. Once the nettles are cooled, blend with the eggs to make a smooth, green pulp. Sieve the flour and baking powder into a large bowl and gradually beat in the melted sugar and butter mix. It will resemble a lovely toffee colour.
Pour in the pureed nettles and blended eggs and beat together.
It makes a wonderful green, raw cake mixture colour! Pour into the cake tin and bake for an hour, or until a skewer inserted into the centre comes out clean, or the cake springs back when touched. Allow to cool for a few minutes before removing from the tin onto a cooling rack, and cool completely before slicing. Serve with gorse flower syrup.