Recipe adapted from


  • 2 big handfuls of young nettle leaves, washed
  • ½ cup (113 g) butter
  • 1 cup (220 g) sugar
  • 3 eggs
  • ½ cup (125ml) honey
  • 2 cups (300 g) flour
  • 2 tsp baking soda


  • 1 ¼ cup heavy cream
  • 1 Tb sugar
  • ¼ tsp almond extract


Preheat the oven to 300° F. Grease and line two 8-inch (20 cm) round cake tins.

In a saucepan, boil water and add the nettles. Simmer for 4 – 5 minutes. Drain the nettles and blend with a hand blender. Set aside to cool.

In a food mixer, cream the butter and sugar together. Add the eggs, one at a time, and whip for a couple of minutes. Add the honey and nettle mixture and continue to whip until well mixed.

In a separate bowl, combine the flour and baking soda. Add this to the rest of the mixture and continue to mix until everything is well blended. The batter will be slightly stiff.

Pour the batter evenly into the two prepared cake tins. Bake for 30 – 35 minutes. Check the center of the cake with a toothpick after 30 minutes and continue baking if the toothpick does not come out clean. The cake has some spring to it and can be hard to predict if it is done just by touching the center. The toothpick will do the trick. When cooked, remove the cakes and set aside to cool for 10 minutes or so. After, place on a wire rack and cool completely.

In a bowl, add the heavy cream, sugar and almond extract and whip until it forms stiff peaks.

Assemble the cake by spreading some of the whipped cream over the top of one of the cakes. Place the other cake on top, and spread the rest of the whipped cream over the sides and top. You can serve it plain or decorate it with fresh fruits and/or edible flowers.

Serve immediately, or place in the refrigerator until ready to serve. It can stay in the refrigerator for a couple of days.