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Cucumber matcha cake

Time
30 min
Servings
10

This dessert is an absolute delight! The cake owes its soft texture and delicate flavor to an unexpected combination of cucumber, lime, and matcha (yes, really!). You might have tried baking with courgette, carrot, or even beetroot before, but did you know cucumber works beautifully in cakes too? When paired with the fresh notes of lime, the earthy richness of matcha, and the tropical sweetness of coconut, it creates a unique and delicious treat. Perfect as a standout finale to any dinner.

lets get
cooking

Ingredients
  • 150g butter at room temperature
  • 150g sugar
  • 2 eggs
  • 200g cucumber
  • 1 lime (zest and juice)
  • 2 tsp vanilla extract
  • 200g flour
  • 1 tbsp baking powder
  • 2 tbsp grated coconut
  • 2 tbsp matcha (plus extra for garnish)
  • Additional requirements: 18cm springform pan, mixer
Dressing ingredients
  • 200g butter at room temperature
  • 200g powdered sugar
  • Zest of 1 lime
  • 45g flour
  • 240ml milk
Contributor
Annelies Blaauwkamer
Preparation
  • Preheat the oven to 180 degrees and grease the springform pan.
  • Beat the butter and sugar until creamy in the food processor. Then add the eggs one by one and beat until creamy.
  • Remove the seeds from the cucumber and then puree the unpeeled cucumber with a hand blender or in a blender together with the lime juice, lime zest and vanilla extract.
  • In another bowl, mix the flour with the baking powder, coconut and matcha.
  • Then pour into the butter mix and add the flour mix. Mix into a creamy batter. Pour the batter into the springform pan and bake in the cake in the oven for 55 – 60 minutes. Leave to cool completely.
  • For the icing, cream the butter and icing sugar in the food processor. Add the lime zest.
  • Heat a small pan over low heat and add the flour and milk. Stir until you have a thick mixture and then stir for an additional 5 minutes. Then let the mixture cool completely and then add it to the powdered sugar mix. Mix for another 5 minutes until you have a creamy, thick icing.
  • Cut the cake horizontally into two parts. Spread half the icing over the bottom part and place the top part on top. Divide the rest of the icing over this. If desired, garnish the cake with some matcha and grated coconut.
Contributor
Annelies Blaauwkamer