STINGING NETTLE MOSS CAKE

1 1/2 cups butter

1 1/2 cups sugar

6 eggs

2 teaspoons of vanilla

4 tablespoons of lemon juice

Zest of 2 lemons

2 cups stinging nettle puree

4 cups flour

4 teaspoons baking soda

1/2 teaspoon salt

Preheat oven to 325 degrees and prepare two 9-inch cake pans and one 8-inch square pan by lightly greasing and dusting with flour. Cut out circles of parchment paper for pans and grease as well.

To make nettle puree, wearing gloves, pick the leaves off the stems (a brown grocery bag of nettles should be enough).  Place leaves in boiling water for 2 minutes; strain. Place in an ice bath until cool. Use a blender to make a smooth paste; add water if needed for smooth consistency. If Easter  comes early, then I have to use spinach. Take the raw spinach and puree with 1-2 tablespoons water.

In a large bowl, cream butter and sugar for several minutes; add eggs one at a time, beating well. Mix in vanilla, lemon juice and zest. Add nettle puree. Add dry ingredients: sifted flour, baking powder and salt (if not in butter). Fill the 9-inch pans 2/3 full, then add rest to 8-inch square pan. Bake until toothpick comes out clean. Check after 25 minutes, depending on your oven.

Frosting

1/2 cup Chevre goat cheese

1/2 cup soft butter

4-5 cups powdered sugar

1 tablespoon lemon juice, more if needed for consistency

Cream butter, chevre and sugar, then add lemon juice for consistency. To assemble the moss cake, cool cake in freezer as it makes it much easier to frost. If your cake tops are raised, you can cut them to make a flat top, then use this cut off part for moss. Place strips of waxed paper around the bottom of the cake plate. Frost bottom of cake and add next layer. Frost sides. Crumble 8-inch cake with hands or food processor. Place all around the cake top and sides. Have fun decorating it as a theme cake: Easter, fairy garden, etc.