Stinging Nettle and Lemon Semolina Cake with Cardamom Honey Glaze
- Cook
- 40m
- Total
- 1h 5m
- Difficulty
- Medium
- Serves
- 8
- Origin
- German
Yes, we pressure-cooked a cake made from weeds — and it's spectacular. Spring stinging nettles bring a grassy, spinach-like depth that cuts through the brightness of lemon and the floral warmth of cardamom, while fine corn semolina keeps the whole thing gloriously gluten-free. A drizzle of raw honey glaze on top transforms this foraged oddity into a moist, pillowy German-inspired Griesskuchen you'll want to make every April.
Ingredients
- 120 g fresh stinging nettle tops (young spring growth), blanched and squeezed dry
- 200 g fine corn semolina (polenta fine grind), plus extra for dusting
- 100 g almond flour
- 150 g caster sugar (or coconut sugar for deeper flavor)
- 1 tsp baking powder, gluten-free certified
- 1/2 tsp ground cardamom
- 1/4 tsp fine sea salt
- 120 ml full-fat coconut milk, well shaken
- 80 ml good-quality olive oil
- 2 tbsp ground flaxseed mixed with 6 tbsp warm water, rested 10 minutes (flax eggs)
- 2 lemons, zested and juiced (about 60 ml juice)
- 1 tsp pure vanilla extract
- 3 tbsp raw wildflower honey or agave nectar, for the glaze
- 1/2 tsp ground cardamom, for the glaze
- 1 tbsp lemon juice, for the glaze
- 1 tbsp coconut oil, melted, for the glaze
- 500 ml water, for the pressure cooker pot
Instructions
1. TAME THE NETTLES: Wearing rubber gloves, pick only the young top 4–6 leaves of spring nettles. Blanch in boiling salted water for 60 seconds — this completely neutralises the sting. Drain, rinse under cold water, squeeze bone-dry in a clean cloth, then finely chop. You should have roughly 80 g of packed, cooked nettle pulp. Set aside.
2. MAKE YOUR FLAX EGGS: Combine 2 tbsp ground flaxseed with 6 tbsp warm water in a small bowl. Stir well and leave to gel for at least 10 minutes until thick and slightly gelatinous. This is your vegan binder.
3. MIX DRY INGREDIENTS: In a large bowl, whisk together the fine corn semolina, almond flour, caster sugar, baking powder, cardamom, and sea salt until evenly combined.
4. MIX WET INGREDIENTS: In a separate bowl or jug, whisk together the coconut milk, olive oil, flax eggs, lemon zest, lemon juice, and vanilla extract until smooth and emulsified.
5. COMBINE: Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix. Fold in the blanched, chopped nettles until the batter turns a beautiful pale sage green. The batter will be thick.
6. PREPARE THE PAN: Lightly grease a 18 cm (7-inch) round springform or push-pan with coconut oil and dust with a little extra fine semolina. Pour in the batter and smooth the top with a wet spatula. Cover the pan tightly with a double layer of aluminium foil, crimping the edges firmly to prevent condensation drips.
7. SET UP THE PRESSURE COOKER: Pour 500 ml of water into the base of your electric pressure cooker (Instant Pot or similar). Place the trivet/rack inside. Set the foil-covered cake pan on top of the trivet.
8. PRESSURE COOK: Seal the lid and set to HIGH pressure for 40 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure manually. Open the lid away from you.
9. CHECK DONENESS: Carefully remove the cake (it will be very hot — use silicone gloves). Remove the foil. The surface should look set and a skewer inserted into the centre should come out clean or with just a few moist crumbs. If it needs more time, re-cover and pressure cook for an additional 5 minutes.
10. COOL: Allow the cake to cool in the pan on a wire rack for 20 minutes before unmoulding. The texture will firm up as it cools — this is normal for semolina cakes.
11. MAKE THE CARDAMOM HONEY GLAZE: In a small saucepan over very low heat, gently warm the honey (or agave), cardamom, lemon juice, and coconut oil together, stirring until combined and glossy. Do not boil. Remove from heat.
12. GLAZE AND SERVE: Once the cake is unmoulded and cooled to warm, use a pastry brush or spoon to coat the top generously with the cardamom honey glaze, letting it drip naturally down the sides. Allow the glaze to set for 5 minutes. Serve in wedges with a curl of lemon zest and a few fresh (blanched!) nettle leaves for garnish.
Why It Actually Works
Stinging nettles are chemically neutralised by blanching — heat denatures the formic acid and histamine in the trichomes, leaving behind a mineral-rich, mildly grassy green paste that behaves almost identically to cooked spinach in baked goods. Fine corn semolina absorbs moisture slowly and swells under the sustained high-heat steam environment of a pressure cooker, producing a dense, moist crumb that is naturally gluten-free and stays tender for days. Cardamom's primary volatile compounds — 1,8-cineole and α-terpinyl acetate — are fat-soluble and bloom into the olive oil during mixing, then bind with the lemon's limonene to create a layered citrus-floral aroma that masks any residual earthiness from the nettle while making the whole cake smell like a German Konditorei in spring.
Variations
- ORANGE AND FENNEL VERSION: Swap lemon for blood orange zest and juice, and replace cardamom with 1/2 tsp ground fennel seed — deeply Germanic and unexpectedly elegant.
- ELDERFLOWER GLAZE: Replace the honey glaze with a simple elderflower cordial reduction (boil 60 ml cordial with 1 tsp arrowroot until syrupy) for a double-foraged spring dessert that pairs beautifully with the nettles.
- NETTLE AND PISTACHIO: Fold 60 g of roughly chopped raw pistachios into the batter and top the finished glaze with a scatter of crushed pistachios — adds crunch and a gorgeous colour contrast against the sage-green crumb.
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