To celebrate my 33 turns around the sun which happens to coincide with the Spring Equinox I whipped up this cake made with nettles. Here’s the recipe for those who have delicious nettles growing nearby and fancy a slice of something sweet. 

Spring Equinox Cake Recipe

Zest & juice half lemon

100g nettles washed, steamed

200g butter/vegan block butter

250g granulated sugar

3 eggs

1tsp vanilla extract 

250g plain flour or gluten free flour 

2tsp baking powder

Pinch salt


Wash the nettles, remove any large stalks and boil for 4 mins. Drain really well and keep the liquid to drink as tea. Add the nettles alongside the lemon juice and zest and puree.

Beat the sugar and butter together until soft and pale. Gradually add the eggs and keep beating. Then add the nettle/lemon combination and vanilla. Beat. Add in the flour salt and baking powder and mix in. Pour into baking tins and bake for 25mins in a preheated oven at 160c. If you wish ice with a lemon buttercream.