Ingredients:
1L jug full of young nettle tops
Juice and rind of 2 large lemon
200g butter
200g caster sugar
3 eggs
300g self raising flour (sieved)
1 tsp baking powder (sieved)
1 tsp ground mixed spice
Method:
Stick the nettles into a saucepan, and cover with hot water. Boil for 3 minutes.
Drain the nettles and put them into a food processor, along with the juice and rind of the lemon. Blitz to a fine pulp.
Cream together the butter and sugar and break in the 3 eggs. Add the nettle/lemon and mix well.
Finally add the flour, baking powder & mixed spice, and mix well, until fully incorporated.
Pour into a greased and lined loaf tin and cook in the centre of a preheated oven at 180 degrees celsius for 60-70 minutes, until a skewer can be cleanly inserted into the centre of the cake. If the cake is browning too much, cover with a piece of lining paper.