Botanical Cucumber, Mint and Gin Cake Recipe
This sophisticated loaf cake brings the refreshing flavors of a classic gin and tonic to your dessert table. Moist cucumber-infused sponge meets aromatic fresh mint and a zesty gin glaze for a truly unique botanical experience.
- Prep
- 20 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 345 kcal
Method
Preheat your oven to 180°C (350°F) and grease a standard loaf tin.
Cream the softened butter and caster sugar together in a large bowl until the mixture is pale and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling.
Gently fold in the remaining flour, lime zest, and finely chopped mint until just combined.
Squeeze the grated cucumber thoroughly through a clean kitchen towel to remove as much liquid as possible, then fold the dry cucumber pulp and 1 tablespoon of gin into the batter.
Pour the batter into the prepared tin and level the top. Bake for 45-50 minutes until a skewer inserted into the center comes out clean.
While the cake is cooling slightly, whisk together the icing sugar, remaining gin, and lime juice to create a thick but pourable glaze.
Drizzle the gin glaze over the warm cake and allow it to set completely before slicing.
Notes from the kitchen
Ensure you squeeze the cucumber very dry; excess moisture will make the cake heavy and soggy.
Use a gin with heavy botanical or cucumber notes, like Hendrick's, to enhance the flavor profile.
For an extra kick, soak the cake with a tablespoon of neat gin immediately after it comes out of the oven.
Garnish with very thin cucumber ribbons and tiny mint leaves just before serving for a professional look.
