Orange, Lemon & Nettle Cornmeal Tea Cake

Source

Jen Iacoboni

Ingredients

Display units in Metric

¹⁄₂	cup	orange juice
1	cup	nettle
4		eggs
2	Tablespoons	honey
1 ¹⁄₂	cup	organic white flour
¹⁄₂	cup	cornmeal
1	cup	oats
2	teaspoon	baking soda
1	teaspoon	salt
1	teaspoon	cinnamon
1	teaspoon	vanilla
¹⁄₂	cup	ghee or butter, melted
¹⁄₂	cup	organic cane sugar
	Zest	and juice from one lemon
For the topping:
		Powdered Sugar
		Honey
		Ghee or butter, (optional)

Preheat oven to 350*.

While oven is warming up start on the nettle. Remove nettle from container using tongs or kitchen gloves to avoid sting. Place in colander and rinse, once rinsed place in blender. Combine eggs, orange juice, honey and nettle in blender. Blend until smooth.

Combine all dry ingredients in a bowl while ghee or butter is melting on the stove top. Once it has melted add to the dry ingredients, along with the vanilla, lemon zest and juice and blender ingredients. Stir until smooth.

Oil a casserole dish or cake pan, 8x8 is a great size. Pour batter into oiled pan and place in the preheated oven. Bake for 30-40 minutes.

Allow the cake to cool, once cooled sprinkle with powdered sugar. Serve with ghee or butter and drizzle honey over each piece.

Preheat oven to 350*.
While oven is warming up start on the nettle. Remove nettle from container using tongs or kitchen gloves to avoid sting. Place in colander and rinse, once rinsed place in blender. Combine eggs, orange juice, honey and nettle in blender. Blend until smooth.
Combine all dry ingredients in a bowl while ghee or butter is melting on the stove top. Once it has melted add to the dry ingredients, along with the vanilla, lemon zest and juice and blender ingredients. Stir until smooth.
Oil a casserole dish or cake pan, 8x8 is a great size. Pour batter into oiled pan and place in the preheated oven. Bake for 30-40 minutes.
Allow the cake to cool, once cooled sprinkle with powdered sugar. Serve with ghee or butter and drizzle honey over each piece.

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