Nettle Angel Cake: Foraging for Peace of Mind in Uncertain Times

Submitted by Mikaela Cannon, author of Foraging as a Way of Life.

We live in turbulent times, and it can feel scary when the future seems so uncertain. When thoughts like that take hold of me, I return to the basics. How can I help my family, my community, and the land we live on thrive? I come back to this: 

Once I make this shift in my mind, a great sense of peace descends on me. I am nurtured and cared for by this beautiful planet, and I will do everything I can to care for her back. It is as simple as that.

Nettle Angel Cake

It’s March, and the fresh nettles are just coming up here in the North Okanagan. Hurray! It’s time to use the dried nettle leaves left in the pantry since last spring. I can’t think of a better way than to make some nettle angel cake.

Ingredients:

• ¾ cup dried and pulverized nettle leaves
• 12 egg whites (room temperature)
• 1 ½ tsp vanilla extract
• ½ tsp salt
• 1 ½ tsp cream of tartar
• 1 ¾ cups pulverized sugar
• 1 cup flour (cake flour is ideal)

Procedure:

1. Whisk the sugar into a fine powder; I used my Magic Bullet. Remove 1 cup of the sugar and sift it through a fine mesh. Feed the large granules to any hovering children.
2. Add the unsifted sugar to the flour and salt. Add the dried and pulverized nettle leaves to this mixture. Mix.
3. Combine the egg whites with the cream of tartar and whisk them until frothy. Gradually add the sifted sugar, one tablespoon at a time, beating with the mixer until it resembles whipped cream. Finally, add the vanilla extract.
4. Sift the flour mixture into the batter, 1/3 at a time. Gently fold in the dry ingredients into the egg batter.
5. Take two 10-inch tube pans. Put a piece of parchment on the bottom. Do not grease. Divide the batter into two containers. Give a little tap against the counter to shake out any air bubbles.
6. Bake for 30 min at 350°F. It is done when golden and not sticky inside.

Serve with a dollop of whipped cream or nettle-lime curd (recipe below.)

Nettle-Lime Curd

Ingredients:

• I cup fresh nettles (puréed)
• Rind of 1 ¼ lime + plus juice
• 2 tbsp lemon juice
• 6 egg yolks
• 1 cup sugar
• ¼ cup butter (cold)

Procedure:

1. Purée nettle, juice, and rind. Mix sugar and eggs. Add nettle mixture. Cook on low while stirring until it has thickened. The spoon will make a clean streak through the pan, and the mixture will stick on the spoon.
2. Take off the heat and add cold butter while stirring.
3. Makes one medium sized jar.

Tastes great as frosting on cake or on toast. Quite sweet with a lemony tang.