Purple Dead Nettle Cake with Mint Glaze, GF & DF

Late winter is one of the most abundant times of year for wild edible weeds, and one of my favorite ways to enjoy them is by bringing them into the kitchen.

Purple dead nettle is often overlooked as just another garden weed, but it's a delicious, nutritious wild green that's packed with vitamins, minerals and antioxidants. Its mild, earthy flavour works beautifully in baking, adding a vibrant splash of green and a little extra nourishment to everyday treats.

This gluten and dairy-free Purple Dead Nettle Cake, finished with a fresh wild mint glaze, is a beautiful way to celebrate the season and make the most of what's growing freely around you.

The pictured cake is decorated with Calendula petals (see post from the other day) and Rosemary flowers.

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

· 1 cup almond flour

· 1/2 cup rice or buckwheat flour

· 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

· 1/4 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 30–35 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.

If you'd like to confidently identify, harvest and use purple dead nettle and many other abundant seasonal plants, you'll find it featured in my Wet Season Foraging Guide. And if you'd love to learn more about safely foraging and using edible flowers, they're covered in depth in my Online Foraging Course. There's never been a better time to discover the wild food growing all around you.