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1
Preheat oven to 170C/325F.
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2
Grease and line two 7 round cake tins.
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3
Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems.
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4
Place in a pan of boiling water and boil for 3-4 minutes.
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5
The sting will be removed with the boiling.
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6
Refresh under cold water, drain and puree.
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7
Set aside.
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8
In a large bowl, cream together the butter and sugar until light and fluffy.
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9
Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon juice.
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10
Sift in the flour, baking powder and salt and stir to gently combine.
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11
Spoon the mixture evenly into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean.
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12
Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
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13
For the icing: In a large bowl, cream the butter until fluffy.
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14
Add in the icing sugar and beat.
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15
Beat in the zest and a little of the lemon juice.
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16
Add more lemon juice to make it a frosting consistency and beat again.
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17
Store in the fridge until ready to use.
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18
To assemble: Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together.
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19
Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.
