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jadedmay
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Preheat the oven to 170 degrees C (Gas Mark 4) and line and grease a 4.5 x 8.5 loaf tin
Forage 100g nettle tops (only pick the top 6-8 leaves). I use the whole nettle top because I have a good blender BUT if yours isn't very good, cut the leaves away from the stems and use the leaves only
Give them a good wash and then steam for 4 minutes. Transfer them to cold water. Strain and squeeze out excess moisture
Blend with 200g plant milk and 1 TBSP lemon juice until you have a smooth purée
Place in a bowl with 75ml veg oil and stir well. Add 200g caster sugar, 250g plain flour, 1 TSP bicarbonate of soda, zest of 1 lemon and pinch of salt
Pour into your cake tin and bake for 45-55 minutes or until a wooden skewer comes out clean
Remove from the cake tin and allow to cool while you make a drizzle by mixing 50g caster sugar with the juice of 1 lemon (approx 1 TBSP)
Return the cake to the tin and slowly pour over the drizzle