7ouncesEnglish cucumberabout half a cucumber (200g)
Zest and juice of half a lemon
⅔cupbutterat room temperature (150g)
¾cupgranulated white sugar150g
1 ½teaspoonsvanilla extract
2large eggs
1 ⅔cupsall purpose flourplain flour (200g)
2 ½teaspoonsbaking powder
For the frosting
⅓cupbutter(75g) at room temperature
1 ⅛cupspowdered icing sugar150g
1tablespoonelderflower cordial or lemon juice)
Instructions
Preheat the oven to 350°F/180°C. Lightly grease 2 x 8inch round cake pans.
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 add to a blender along with the lemon juice.
Add the butter, lemon zest, sugar and vanilla to a large mixing bowl and cream by beating it for a few minutes with an electric mixer until light and fluffy. Add the eggs, one at a time, beating each one in well.
Sift the flour and baking powder into a bowl.
Add ⅓ of the flour mixture to the creamed butter/sugar and beat. Beat in ⅓ of the pureed cucumber. Repeat until both the flour and cucumber mixtures are used up.
Divide the mixture between the cake pans and spread evenly to the edges. Bake in the preheated oven for 35 minutes or until risen, golden and an inserted toothpick comes out clean. Allow to cool in the pans for 10 minutes, then turn out on a wire rack to cool completely before icing.
For the frosting
Beat the butter, icing sugar and cordial (or lemon juice) together until smooth and fluffy. Keep in the fridge until ready to ice the cake.
Spread ½ of the frosting onto one of the cakes, then place the other cake on top and spread the remaining frosting onto the top. Serve and enjoy.