Stinging Nettles Lemon Cordyceps Cake with Matcha Spirulina Pine Pollen Glaze
Spring feels like it has started up here in Northern California. The cherry blossoms are blooming and my favorite herb, nettles has also been popping up. Nettles is a favorite amongst herbalists and wild foragers, but to many people, it is a nuisance and a weed. Nettles have incredible healing benefits, and nature, being the incredible giver that she is, knows that in spring, many people have allergies, and to help counteract that, she gives us nettles, which act as an anti-histamine.
In Chinese Medicine, Cordyceps is a Lung and Kidney herb, helps to increase energy, endurance, and benefit the immune system. The Lungs in Chinese Medicine open up into the nose, and thus is the organ effected with spring allergies; think runny noses, cough, throat tickling..etc. Pine Pollen is also an incredible immune boosting herb, and blooms in spring. The golden dust covering cars and roads is actually one of the most nutrient dense herbal substances! People who have a specific allergy to Pine trees/pollen or Pine nuts should avoid this herb. I added matcha and spirulina for the gorgeous minty green color as well as added antioxidants.
For me, baking things like this is such a joy, and I want to give you a PSA: I feel a lot of freedom in the kitchen, and for me, that often means having fun and not following a recipe. When I post a recipe, it is the closest I can get to what I did..but..by all means use your intuition and taste buds to see what works for you. I tend to not like very sweet desserts, so that means I often don't add as much sugar/honey/syrup as other people might enjoy. Please use your own judgement when making things, as there is lots of room for variety.
For the Lemon Cake:
1 cup organic coconut sugar
3/4 cup almond or coconut milk
3 tbsp Lemon Juice
zest of 2 lemons
2/3 cup room temperature butter or coconut oil
1/2 cup pureed stinging nettles
1/2 tsp Vanilla Extract
2 cups Gluten Free Flour
3 tsp Root&Bones Cordyceps
1-1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
Matcha Spirulina Pine Pollen Glaze:
1 tbs Lemon Juice
1/3 cup full fat chilled coconut cream
1 tbsp melted cacao butter
3 tbsp raw honey or maple syrup
1 tsp Vanilla Extract
2 tbsp coconut oil
2 tsp Matcha powder
1/4 tsp spirulina powder
2 tsp Root&Bones Pine Pollen
Preheat oven to 350 degrees. Grease two 9 inch spring form pans.
In a large bowl, stir the flour, baking powder, baking soda, salt and Cordyceps together.
In a separate bowl use an electric mixer to whip the coconut sugar, vanilla and butter/oil together until fluffy. Add the eggs and lemon juice/zest.
Alternate adding the flour mix and milk to the sugar and butter bowl. Add the pureed nettles. (use a basic blanching method to de-activate stingers, and then puree)
Divide evenly into the two pans.
Bake at 350°F for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Place on a cooling rack. When the cake has cooled completely, top with glaze.
Combine all ingredients, and blend either with an electric mixer or high speed blender until smooth. Let chill in fridge until firm. Once cakes have cooled completely, add glaze.