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 8in round 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.