Lemon and Cucumber Cake with Lemon Frosting- India #54
A green cucumber cake, which taste like a lemon sponge with the refreshing flavor from the cucumber. It can be topped with a gin frosting however, I have chosen lemon instead, go figure. I've heard that cakes without frosting on the sides is called a "naked cake".Cake:
200 g. English cucumber- about 1/2
2/3 c. butter, softened
3/4 c. sugar
1-1/2 tsp.vanilla
2 eggs
1-3/4 c. all purpose flour
2 tsp. baking powder
Frosting:
1/3 c. butter, softened1-1/2c. confectioner's sugar
1 T. lemon juice or gin
- Preheat oven 325F. Lightly grease 3"x6" cake pan. You can also use a 9" round cake pan.
- Wash and leave the skin on the cucumber and de-seed it by cutting it in 1/2 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.
- In a separate bowl, whisk the baking powder and flour together.
- Stir in 1/3 of the flour mixture into the butter mixture, then gently mix in 1/3 of the cucumber and continue to alternate until it is well combined.
- Bake in the preheated oven for 50-60 minutes. It will take less time if using a larger cake pan.
- Slice cake horizontally into 2 or 3 layers.
- Allow to cool completely before frosting.
Frosting:
- Beat butter, icing sugar and lemon juice or gin together until smooth and fluffy.
- Just frost between the layers and on top. You may need to make more frosting if you frost the sides.
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