loaf – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 19 Sep 2017 20:00:04 +0000 en-US hourly 1 Nettle Chocolate Loaf Cake https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/ https://theherbalbakeshoppe.com/recipe/nettle-chocolate-loaf-cake/#respond Fri, 28 Oct 2016 17:28:52 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1786
nettle-choolate-loaf-cake-toonettle-choolate-loaf-cake-too
can-you-see-the-stingercan-you-see-the-stinger
steamed-nettles-and-teasteamed-nettles-and-tea
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slice-of-cakeslice-of-cake

We are deep into fall yet the nettles in my small herb garden bed continue to take over.
abundant-nettle-patch
Every few days I put on double garden gloves and snip around taking off the top leave whirls. I know this may stimulate more growth, but the crime of not using an herb like this in its fresh form nags at me.
can-you-see-the-stinger
My method to avoid the sting, not totally herbal perfect practice, is as follows: Bring handfuls of nettle leaves, stem and all into the kitchen with my gloves on and put them gently into the sink. Take off gloves and get a big pot ready with about 2 inches of water. Turn on the sink faucet and with tongs, gently turn and rinse the nettle leaves, then with tongs, place into pot, stems and all. Bring to boil on medium high heat, covered. Steam for about 2-3 minutes until deep green, drain and cool. No more sting. Now, with my hands, I remove all the leaves from the stems. These will keep in the fridge for a few days and become a richly valuable mild green ingredient. Chop and mix into risotto, lightly saute with garlic, salt, and pepper, add to soups or stews, or bake with chocolate. Sometimes I think I can feel the minerals sinking into my bloodstream as I eat.

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Nettle Chocolate Loaf Cake
Stinging nettles really do cause pain, but steam or dry them and they become nutrient-packed green treasure that blends into chocolate magically.
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Servings Prep Time
1loaf 25minutes
Cook Time
1hour
Ingredients
For nettles
  • 1large bunch stinging nettle leafleaves can remain on stems
  • 1 cup water
For cake
  • 1/2cup blanched nettle leaves
  • 1 1/4cup (156.25g) organic all-purpose flour
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 1/3cup (39g) unsweetened cacao powderI used Valrhona dark
  • 1/2stick (2oz) organic unsalted butter
  • 3/4cup organic granulated sugar
  • 1tsp vanilla extract
  • 2 organic eggs
  • 1/3cup sour cream
  • 1/2cup nettle tea, cooledreserved water from nettle blanching
  • 1/2cup chocolate chips
Instructions
For nettles
  1. Handle fresh nettles carefully, with tongs or gloved hands.
  2. Place nettles in large pot with lid and approximately 2 inches of water. Bring to boil and blanch for 2-3 minutes. Drain, reserving liquid.
  3. Using a fine strainer and cheesecloth, strain liquid to remove any particles. Measure 1/2 cup and reserve for cake. Drink the rest as a tea and enjoy!
  4. When nettles have cooled, remove leaves from stems, squeeze out excess water and measure 1/2 cup, packed.
  5. Place nettles into food processor with metal blade. Pulse about 10 times, scrape down sides and pulse again until finely chopped.
For cake
  1. Butter a 9x5 inch loaf pan, then line with parchment paper, butter the paper and lightly dust with fine dry bread crumbs, shaking out excess. Set aside
  2. Preheat oven to 350 degrees.
  3. Into small mixing bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  4. Place butter in bowl of electric mixer. Beat until soft with beater attachment.
  5. Add sugar and vanilla and beat to combine. Add eggs, one at a time, then sour cream and continue beating to combine.
  6. With mixer set to lowest speed, gradually add sifted dry ingredients in three additions alternating with nettle tea (cooking liquid from nettle blanching).
  7. Remove bowl from mixer and fold in nettles with spatula and then chocolate chips.
  8. Pour batter into prepared loaf pan. Bake for 1 hour, until tester gently inserted into center comes out clean. Cool in pan for 10 minutes, then using parchment paper, lift out of pan and cool completely on wire rack. Cool with parchment paper still on cake to avoid sticking to rack, then remove parchment paper when completely cool. Dust with powdered sugar if desired.
Recipe Notes

*During cooking and drying, the sting of nettles is deactivated.

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic cocoa powder, organic sour cream if available.

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