Purple Dead Nettle Cake (GF & DF)

~ Gluten & Dairy-Free Purple Dead Nettle Cake with Mint Glaze ~

This nourishing and vibrant cake celebrates the abundance of purple dead nettle in your garden during winter. Naturally gluten & dairy-free and subtly herbal, it's topped with a refreshing mint glaze, perfect for a wild winter treat.

Ingredients

**For the Cake:**

·        1 cup purple dead nettle leaves (tough stems removed)

·        Zest plus juice of 2 lemons

·        2 eggs

·        1/2 cup honey or maple syrup or sugar

·        1/2 cup olive oil or melted coconut oil

·        ¾ cup almond flour

·        1/2 cup rice or buckwheat flour

·        ¼ cup tapioca starch or cornflour

·        1 tsp baking powder

·        1/2 tsp baking soda

·        Pinch of salt

**For the Mint Glaze:**

·        A small handful of foraged wild mint

·        Juice of 2 lemons

·        ½ cup honey

Instructions

1. Preheat your oven to 170°C (340°F). Grease and line a small cake tin or loaf tin.

2. In a blender or food processor, blend the purple dead nettle leaves with the eggs, honey/maple syrup, oil, until smooth.

3. In a separate bowl, whisk together the dry ingredients.

4. Pour the wet mixture into the dry ingredients and mix until well combined.

5. Pour the batter into the prepared tin and bake for 30–40 minutes or until a skewer comes out clean.

6. Allow the cake to cool before glazing.

For the Mint Glaze

1.     Bruise or finely chop the mint.

2.     Warm lemon juice and steep mint for 10 minutes.

3.     Add honey and warm until melted. Stir well to combine.

4.     Pour over cooled cake and garnish with mint tips / purple dead nettle or edible flowers.