Nettle Cake:

Ingredients:

• 1 1/2 c. butter, at room temperature
• 1 1/2 c. sugar
• 6 Sasquatch Mesa or Sky Valley Eggs
• 2 tsp. vanilla
• 4 Tbs. lemon juice
• zest of two lemons
• 2 c. nettle puree (or spinach puree)
• 4 c. flour,  we suggest Cara Club or Sonora
• 4 tsp. baking powder
• 1/2 tsp. salt 

Directions:  

Start by laying your nettles out on the counter and letting them wilt. Once they are wilted their stinging effect is gone. After they are wilted add them into your blender or food processor with a tbsp or two of water (more many be needed). Once pureed set aside.

Preheat your oven to 325F and prepare 2 (9”) cake pans and 1 smaller pan (any shape) by lightly greasing and dusting with flour. Cut out a circle of parchment paper to fit the bottom and grease it as well.  

In a large bowl, cream butter and sugar. Add the eggs, one at a time, until they are well combined. Add the vanilla, lemon juice, and lemon zest and mix well. Add the nettle puree.  

In another bowl, sift the flour, baking powder, and salt. Mix well, then mix into the nettle mixture.  

Pour into baking pans and bake until a toothpick inserted in the center comes out clean, or about 25 minutes. 

Douglas Fir Grapefruit Buttercream:  

Ingredients:

• 1 c. shortening or Cherry Valley Butter, at room temperature
• 1/4 tsp. salt (if using unsalted butter or shortening)
• 1 Tbs. ground fresh Douglas Fir needles
• 1 1/2 Tbs. grapefruit juice
• 4-5 cups powdered sugar (1 lb.) 

Directions:  

Cream the shortening, salt, and fir needles until smooth and creamy. Add 4 cups powdered sugar and mix at low speed until incorporated to make a stiff dough.  

Add the grapefruit juice and mix until smooth. Assess the consistency and add more powdered sugar or grapefruit juice as desired.  

To ice and decorate the cake, first allow it to cool completely. With a long bread knife, trim the tops of the cake so that they are flat. Place one cake onto a serving plate and place strips of waxed paper around the cake for easier clean up later.  

Spread a layer of frosting over the top of the cake, then carefully set the other cake on top. At this point it can be helpful to place the cake in the fridge for an hour or so for it to firm up. Meanwhile, crumble the scraps from the tops of the cake and the smaller extra cake into coarse crumbs using your hands or a food processor.  

Spread the rest of the frosting over the entire cake and press the crumbs into the surface to look like moss. Remove the strips of waxed paper and serve!