Cucumber and Lemon Cake
Cucumber and Lemon Cake

Cucumber and Lemon Cake

Posted On: 9th August 2018
Recipe By: Alison Wheatley

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Cucumber is definitely something you'd never think of putting in a cake but it is actually really refreshing and a great way to use them up if you have a lot growing in the garden! Paired with some tangy lemon you have a really delicious summer gluten free cake, it would be great served at a garden party!

This recipe is...

VegetarianVegetarian

Ingredients

Cake
250g cucumber
25ml water
150g margarine
120g caster sugar
1/2 a lemon (juice and zest)
210g gluten free self raising flour
2 eggs

Buttercream
60g margarine
150g icing sugar
2tsp lemon juice

Preparation Time: 20 Mins
Cooking Time: 30 Mins
This recipe makes 10 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Weigh out 250g of cucumber (weigh before deseeding),cut lengthways and scoop out the seeds (best way is to use a teaspoon)

2. Chop the cucumber into chunks and blend with 25ml water until no big chunks remain.

3. Cream the margarine, sugar and lemon together with a fork then, beat in one of the eggs. Add some of the flour, beat, then add the other egg, add the rest of the flour and beat well.

4. Fold in the blended cucumber until well combined. Pour the mix into two baking tins

5. Place the cakes in an oven preheated to gas mark 5 and bake for 25-30 mins until browned on top and cooked through.

6. Once cooked, remove from the oven and turn out onto a cooling rack. Allow to go completely cold.

7. To make the buttercream, cream all the buttercream ingredients together with a fork. Spread half in the middle of the two cakes and the rest on top. Finish off with a little lemon zest and grated cucumber.

Nutritional info per slice

CaloriesCarbsFibreFatSugarProtein
33144g1g16g28g4g
Calories331
Carbs44g
Fibre1g
Fat16g
Sugar28g
Protein4g

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