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Stinging nettle and honey cake displayed on a square tray, ready to be served

Stinging Nettle Cake

This gluten-free combines the nutty crunch of coarse cornmeal with fragrant honey and nutritious stinging nettle.
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine French
Servings 16 people


  • 225 grams Unsalted butter
  • 250 grams Honey
  • 150 grams Molasses (or treacle)
  • 300 grams Cornmeal (coarse grind)
  • 100 grams Stinging nettles (wilted, pureed)
  • 3 Eggs
  • 1/2 tsp Salt
  • 2 tsp Baking powder (gluten free)


  • Preheat the oven at 160C/320F.
  • Melt butter, honey and molasses over low heat until the mixture becomes runny. Set aside to cool down.
  • Add pureed stinging nettles and eggs to wet ingredients.
  • Stir in cornmeal, baking powder and salt with a spatula.
  • Pour into a tea cake mould, either nonstick or lined with parchment paper.
  • Bake until inserted toothpick comes out dry, 40 to 50 minutes.
  • Let cool.
  • Enjoy!
Keyword Cake, Foraging, Gluten free, Honey, Tea Cake