sister herb
Official TTI Chef
Cucumber and Lemon Cake with Elderflower/Lemon Icing Recipe
Yield: 8
Ingredients
Instructions
Source: http://veggiedesserts.co.uk/cucumber-and-lemon-cake-with-elderflower-icing/
Yield: 8
Ingredients
- 200g cucumber (about half a cucumber)
- Zest and juice of half a lemon
- 115g (1/2 cup) butter, softened
- 150g (3/4) granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 150g (1 1/8 cups) self raising flour
For the Elderflower Icing: - 75g (1/3 cup) butter, softened
- 150g (1 1/8 cups) powdered icing sugar
- 1 tablespoon elderflower cordial (or lemon juice if elderflower isn't available)
Instructions
- Preheat the oven to 170C/325F. Lightly grease 2 x 7in sandwich tins or a 9inch round cake tin.
- 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.
- Stir in 1/3 of the flour, then add 1/3 of the cucumber and continue until it is all combined.
- Bake in the preheated oven for 35 minutes. Allow to cool slightly in the tin and turn out on a wire rack to cool completely before icing.
For the Elderflower Icing: - Beat the butter, icing sugar and cordial together until smooth and fluffy. Keep in the fridge until ready to ice the cake.
Source: http://veggiedesserts.co.uk/cucumber-and-lemon-cake-with-elderflower-icing/