• 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


  1. Preheat the oven to 180degrees Celcius, and generously grease a 16.5cm springform cake pan.
  2. Roughly chop Qukes and place in a food processor or blender with the lime juice, mint and gin, and blend until smooth.
  3. 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.
  4. 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.
  5. Pour mixture into the prepared cake pan and bake in the preheated oven for 30-40 minutes until a skewer comes out clean.
  6. Allow to cool for five minutes in the pan, then remove and cool completely on a cake rack.
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