Lemon and Cucumber Cake with Gin Icing
This delicate green cucumber cake tastes like a lemon sponge with a subtle, refreshing flavour from the cucumber. It’s a summery cake and I’ve topped it with a gin icing. The gin gives light botanical flavours to the sweet icing to compliment the lemon and cucumber in the cake.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
For the Lemon and Cucumber Cake:
- 200 g cucumber (about half an English cucumber)
- Zest and juice of half a lemon
- 2/3 cup (150g) butter , softened
- 3/4 cup (150g) granulated sugar
- 1½ teaspoons vanilla extract
- 2 eggs
- 1 3/4 cups (200g) plain (all purpose) flour
- 2 teaspoons baking powder
For the Gin Icing:
- 1/3 cup (75g) butter, softened
- 1 1/2 cups (200g) powdered icing sugar (confectioner's sugar)
- 1 tablespoon gin or substitute lemon juice
Preheat the oven to 170C/325F. Lightly grease 2 x 7in cake tins, 3 x 6in tins, or one 9 inch round cake tin.
Wash and leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth. Stir in the lemon juice.
Cream the butter, lemon zest, sugar and vanilla together for a few minutes until light and fluffy.
Add the eggs, one at a time, beating each one in well.
Add the baking powder to the flour and mix. Into the wet ingredients, stir in ⅓ of the flour mixture, then gently mix in ⅓ of the cucumber and continue until it is all combined.
Bake in the preheated oven for 30 minutes or until an inserted skewer comes out clean (it will take less time for the three small tins and slightly longer for the larger 9in tin). Allow to cool for five minutes in the tin and turn out on a wire rack to cool completely before icing.
Calories: 325kcal | Carbohydrates: 42g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 146mg | Potassium: 120mg | Sugar: 29g | Vitamin A: 520IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1mg