Chickweed is highly nutritional weed found just about everywhere through the spring and summer months. Rich in calcium, magnesium, vitamins and 80x more iron than spinach. Chickweed is getting a bit mature and woody to be eating in late summer but I used the last flush of it in this cake salé. A nod to my ancestry, cake salé is a common French savoury cake that can be served as an appetizer or for breakfast.

Chickweed Cake Sale

1 cup blanched and strained/squeezed chickweed
4 eggs
1/4 cup butter
1 cup gf flour
Salt & pepper
1/4 cup pesto - I had garlic scape & pumpkin seed pesto on hand
1 tsp each baking powder and soda

Blanch and strain your chickweed, making sure to squeeze out the excess water. In a food processor blend chickweed with butter, eggs and pesto until smooth. Add flour, salt & pepper and baking soda/powder. Pour into a greased cast iron pan and bake at 400 for 45-55mins or until a tooth pick inserted into the center comes out clean. Let cool and serve with goat or cashew cheese. .