A cake made with cucumber and mint! Have I gone mad???
Well, I think some of the mums at my playgroup thought so last week when I took it in to be eaten. It was a cake which definitely divided opinion, however, once they tried a slice, they did change their mind and only one Mum declared it was not for her!
This cake was actually inspired by a recent trip I took to London with my Mum. I do not visit London very often, maybe once a year, usually on a blogging event and I try to meet with my brother too who lives there as I do not see him often either. Therefore, my visits are normally rushed and I never see the sights which makes the country’s capital so famous for! Therefore, when Rennie invited me to go on an Afternoon Tea Tour of the capital I jumped at the opportunity – I mean cake, tea and a chance to be a tourist and see the sights! There was no way I was not going to attend and being allowed a plus one, I asked my Mum to accompany me as we rarely get the chance to enjoy some mother and daughter time nowadays.
We were met off the train by my brother and his girlfriend who escorted us to the tour bus meeting point and then it was just lovely to sit back, eat, drink, relax and enjoy the sights out of the bus window. Here are my favourite photos from the day:
It really was a wonderful hour and a half! And afterwards Mum and I walked to Buckingham Palace before catching our train home in the sunshine. Thank you Rennie and the team for a fab day 🙂
Anyway, back to my cake inspiration…..
Aboard the bus we were treated to an array of delectable and scrummy cakes, sandwiches, and pastries (as you can see from the above photos) all created by BB Bakery who run the tour bus. One of my favourite taste sensations was a sandwich made from mint infused bread, which was filled with cream cheese and cucmber – it was so delicious and refreshing and it got me thinking about how I could get this flavour into a cake. Well, after one failed attempt, I managed to to create my Cucumber and Mint Cake which I filled with a cream cheese frosting and here is how I made it
- 1/2 cucumber
- 6 fresh mint leaves
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 200g self raising flour
- 350g cream cheese
- 2 tbsp icing sugar
- fresh mint sprig for decoration (optional)
- pre heat the oven to 180oC 160oC (fan)
- grease and line 2 x 8 inch cake tins
- slice the cucumber in half and scoop out the seeds, and chop into chunks
- place the cucumber and the mint in a food processor and blitz to make it all small
- add the butter and blitz again
- then place the butter and the sugar into a large bowl and cream together (I use a free standing mixer) for about 5 minutes until smooth
- add the eggs and a spoonful of the flour and beat for a few minutes
- then fold in the remaining flour
- Divide the mixture between the cake tins and then bake for approx 25 minutes until risen, golden brown and cooked all the way through
- once the sponge is completely cooled down, slice each one across the middle to make a total of 4 sponges
- place the cream cheese and icing sugar in a bowl and mix
- spread the sponges with the frosting and assemble as per the photo, and add a final lashing of the frosting on the top of the 4th sponge
- add a sprig of mint to garnish and serve (keep chilled until ready to keep the frosting set, and store in a cool place once cut)
I really enjoyed this cake, it was light, refreshing and sweet and made a nice change from more traditional sponge cakes.
What do you think – would you love or hate this cake?
I attended the Afternoon Tea Tour Bus as a guest by Rennie and my travel expenses were reimbursed. I was not asked to create a recipe but chose to do so at my own expense.