Ingredients:
- 250g punnet Qukes, deseeded
- 1 lime, juice
- ¼ bunch mint leaves
- 1tbs gin
- 150g butter (or dairy-free alternative)
- 150g golden caster sugar
- 1tsp vanilla paste
- 200g self-raising flour
- Gin Buttercream
- 125g butter (or dairy-free alternative), softened
- 65g icing sugar, sieved
- 1tbs gin1 lime, zest
- Mix all ingredients until incorporated, then spread over the top of the cake, making little peaks with your spatula
Method:
- Preheat the oven to 180degrees Celcius, and generously grease a 16.5cm springform cake pan.
- Roughly chop Qukes and place in a food processor or blender with the lime juice, mint and gin, and blend until smooth.
- Meanwhile, using an electric mixer, cream the butter and sugar until pale and fluffy, then gradually beat in the eggs and vanilla, scraping down the sides regularly.
- Using a metal spoon or spatula, gently flour the flour into the butter mix then fold through the cucumber puree in two batches, being careful not to knock out the air.
- Pour mixture into the prepared cake pan and bake in the preheated oven for 30-40 minutes until a skewer comes out clean.
- Allow to cool for five minutes in the pan, then remove and cool completely on a cake rack.
