These delightful small cakes combine the flavours of cucumber, gin and lemon curd cream for an unforgettable cupcake treat.
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Ingredients
Gin syrup
Lemon curd cream
Method
1.1 Preheat oven to 180°C. Grease a 6-hole texas (¾-cup/180ml) muffin pan; line each hole with a 16cm square of baking paper.
2.Cut lebanese cucumbers in half lengthways; scrape out seeds and discard. Coarsely chop cucumbers. Blend or process cucumber with juice until smooth.
3.Beat butter, sugar, rind and vanilla in a bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Gently fold in sifted flour and baking powder, then cucumber mixture until just combined. Spoon into pan holes.
4.Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean.
5.Meanwhile, make gin syrup. Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 1 minute.
6.Make lemon curd cream.Whisk cream in a bowl with an electric mixer until soft peaks form. Swirl through lemon curd
7.Use a skewer to poke holes in the top of each cake; pour hot gin syrup over hot cakes. Leave to cool in pans.
8.Thinly slice baby cucumbers lengthways using a mandoline or V-slicer. Place slices in a bowl of iced water for 10 minutes. Drain well.
9.Serve cakes topped with lemon curd cream and cucumber curls.
These light lemony cakes have a delicate cucumber flavour, similar to a botanical gin; which makes these perfect for an afternoon tea party.
do-ahead These cakes are best made on the day of serving.
Note
