Strawberry and Foraged Knotweed Upside Down Cake
Japanese Knotweed, also known as Sally Rhubarb, is a unique, foraged ingredient in this Strawberry and Foraged Knotweed Upside Down Cake Recipe. The classic combination of fresh strawberries and black pepper add sweetness and a slight kick to this quick, easy dessert bake.
The juice from the Japanese Knotweed and Strawberries cook down below the rising cake, infusing the batter with flavors as the Strawberry Knotweed Upside Down Cake bakes.
If you have stumbled upon the invasive plant known as Japanese knotweed and want to try it out, this recipe is a simple way to add this unique, foraged ingredient into a spring time dessert.
This recipe is an easy introduction to utilizing foraged Japanese Knotweed in desserts. Slicing the knotweed stalks is simple and they cook to a texture similar to rhubarb.
Adding Knotweed, a foraged ingredient into your kitchen rotation is easy with this cake recipe. Foraging ingredients for recipes is fun and the results can be fruitful.
Japanese Knotweed resembles Rhubarb in texture and flavor, although Knotweed have a distinct earthiness to it. This recipe adds the bright, punchy flavors of strawberry with an additional kick of black pepper to this foraged fruit cake. Using traditional ingredients is a great way to incorporate foraged Japanese Knotweed into your cooking repertoire and seasonal rotation! This recipe uses self rising flour to cut down on the ingredient list. The addition of this flour makes baking this cake recipe up a breeze.
Safely Harvesting Japanese Knotweed for Recipes:
- Make sure to harvest knotweed when the shoots first emerge in early spring. You are looking for short stalks, close to the ground, these are the most tender.
- Remove the leaves before cutting the stalks, they can become bitter when cooking.
- Forage away from roadways or areas where pesticide spraying has occurred.
Can I use a combination of knotweed and rhubarb in this cake recipe?
Yes! Rhubarb and knotweed are very similar in texture and taste, so if your foraged harvest comes up short, feel free to substitute rhubarb.
Can I use late season Japanese Knotweed?
It is not recommended. As the knotweed grows throughout the season the stalks become thicker and changes the texture, (more bamboo like).
Is it ok to leave the leaves of the knotweed stalks on for this recipe?
No, the leaves are fine to eat actually, but they can become bitter during the cooking process. It’s best to use the leaves for savory culinary applications.
Serving Knotweed Cake:
Serve this simple dessert by slicing pieces of off the loaf, with freshly whipped cream on the side. This recipe is a fun option for tea or an early spring party. It’s quite the conversation starter! You can also cut the cake into smaller squares to stretch the recipe to accommodate more mouths if necessary!
Storing your Japanese Knotweed and Strawberry Upside Down Cake:
Store any uneaten portion of your knotweed cake in the refrigerator for 3-5 days. Let the cake sit out for 15 minutes and come to room temperature before serving.
This cake is fruity, earthy and a great way to use foraged knotweed as an ingredient in culinary cooking. This Japanese Knotweed Cake is a delightful way to celebrate the abundance of this often-overlooked wild plant. Its tangy, rhubarb-like flavor pairs beautifully with the sweetness of the strawberries in the cake, creating a unique dessert that’s both surprising and satisfying. Whether you’re foraging your own knotweed or sourcing it locally, this recipe showcases how invasive species can be transformed into something delicious. Serve it at your next gathering, and enjoy the curious reactions as friends and family discover the secret ingredient behind this moist, flavorful treat. Foraging has never been this sweet!
Japanese Knotweed and Strawberry Upside Down Cake
Equipment
- 1 9 x 9 baking dish
- 1 Hand Mixer
Ingredients
Fruit Mix
- 1 Cup Japanese Knotweed
- 3/4 Cup Fresh Strawberries
- 2 tbsp Dark Brown Sugar
- 1/2 tsp Vanilla Extract
Cake Batter
- 1 Cup White Sugar
- 1 Cup Butter, unsalted Softened at room temperature
- 2 Cups Self Rising Flour
- 2 whole Eggs
- 1/2 Cup Whole Milk
- 1 tsp Vanilla Extract
Instructions
- Preheat Oven to 350 degrees, position rack in center of oven.
Fruit Mix
- Slice Knotweed stalks into uniform rounds, about 1/3 inches in length. Discard tops containing leaves, (do not throw into compost as knotweed is highly invasive and easily takes root). I used about 7-9 small stalks to make a full cup of sliced stalk rounds.
- Slice strawberries into uniform pieces. I prefer quartering the strawberries for this recipe as the batter bakes it pulls the juices from the berry, infusing cake with flavor
- In a medium bowl combine sliced knotweed, strawberries, vanilla extract, and brown sugar. Stir until the sugar is mostly dissolved and all ingredients are incorporated.
- Spread evenly over bottom of 9 inch by 9 inch baking pan
Cake Batter
- Place softened butter and sugar into large bowl, whip until mixture becomes a light lemon color, 3 minutes.
- Add Milk and mix well
- Add 2 eggs, and beat slowly until fully incorporated into mixture.
- Slowly pour flour mixing as you go into butter mixture until all ingredients are mixed together, scraping sides of bowl as needed.
- Add vanilla extract and mix on low into the batter is uniform in color and smooth.
- Pour batter over fruit in pan, making sure to cover evenly.
- Put baking dish in oven and bake at 350 degrees for 50 minutes.
- Remove from oven and allow cake to cool and rest, soaking up the fruit juices for 15 minutes before serving with freshly whipped cream, lightly sweetened with honey.
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