Lemon and cucumber cake (gluten-free; dairy-free; vegan)

Sliced_lemon_and_cucumber_cake_close-up_on_texture
Lemon and cucumber cake. Image: Kathryn Hawkins

Hello there. I hope you are well. I was having a look at the stats on my site last week and I noticed that the most frequently viewed recipe on my blog over the past 4 weeks has been a recipe I posted 3 years ago for a lemon-soaked cucumber cake. I am assuming that lots of readers have as many cucumbers as I do and are looking for different ways to use them up!

Time for a recipe review. Same combination of flavours, but this time an iced cake and a simple cake batter.

Overhead_image_of_lemon_and_cucumber_cake
Sliced and ready for eating. Image: Kathryn Hawkins

I have had a bumper crop of cucumbers this year, from just 2 plants. I only had a couple of seeds left in a packet from the year before and, once sown, both have thrived. Mini Munch is a great variety to grow. The cucumbers are small, sweet and delicously refreshing and juicy. They ripen in next to no time once the vines get established.

Mini_Munch_cucumbers_growing_in_greenhouse_and_still-life_with_flower_attached
Greenhouse Mini Munch cucumbers. Images: Kathryn Hawkins

On with the recipe. This is a very easy to make cake, no special equipment necessary. I do advise you to add either the xanthan gum or arrowroot as this really does hold the ingredients together to give a firmer texture, but if you decide not to, you’ll still have a delicious cake, it will just be crumbly.

3_mini_cucumbers_with_leaf_on_yellow_chopping_board
Home-grown cucumber harvest. Image: Kathryn Hawkins

Makes 1 x 18cm cake

Ingredients

  • 90g dairy-free margarine
  • 140g caster sugar
  • 100g plain dairy-free yogurt (I used coconut)
  • 150g gluten-free self-raising flour blend (I use Doves Farm)
  • 50g ground almonds
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum or 10g ground arrowroot
  • 125g grated cucumber
  • Finely grated rind and juice 1 lemon
  • 125g icing sugar

1. Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line an 18cm square tin. Put the margarine and sugar in a bowl and whisk until creamy and well blended. Stir in the yogurt.

2. Add the remaining ingredients except the lemon juice and icing sugar, and mix together until well combined.

3. Pile into the tin, smooth the top and stand the tin on a baking tray. Bake for about 45 minutes until lightly golden and firm to the touch. Cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

6_steps_to_making_lemon_and_cucumber_cake_batter
Lemon and cucumber cake preparation. Images: Kathryn Hawkins

4. To ice, sift the icing sugar into a bowl and mix in 3-4 tsp lemon juice to make a smooth, thick icing. Spread all over the top of the cake and allow it to run down the sides. Leave to set for about 30 minutes before decorating.

3_steps_showing_baked_lemon_and_cucumber_cake_ready_for_lemon_icing
Baked cake ready for icing. Images: Kathryn Hawkins
Close-up_on_fresh_lemon_icing_drizzle
Drizzling fresh lemon icing. Image: Kathryn Hawkins

I decorated my cake with cucumber flowers (male ones – no little fruit attached), orange-scented geranium leaves and a few strips of blanched lemon rind.

Whole_lemon_and_cucumber_cake_with_decoration
Decoration of cucumber flowers, orange scented geranium leaves and lemon rind. Image: Kathryn Hawkins

That’s all from me this week. I’m off to sort out my glut of runner beans! Until next time, my best wishes to you 🙂

August brights

Orange_Crocosmia_in_front_of_a row_of_flowering_runner_beans
Crocosmia with flowering runner beans. Images: Kathryn Hawkins

Hello again. I hope you have had a good few days. As I sat down to sort out my images this week’s post, it was rather gloomy outside. The weather this month really hasn’t been very summery at all, and to be honest, it is beginning to feel autumnal with the evenings drawing in more rapidly that I care to think about. However, there are some pockets of vibrant colour in the garden at the moment to help brighten the days.

Pink_and_white_Japanese_anemones
2020 Japanese Anemones. Images: Kathryn Hawkins

The delicate-looking Japanese anemones are beginning to flower all over the garden at the moment. I know that they will last well into next month, probably longer, and will stand up to whatever weather comes their way. They are so much hardier than they look.

Orange_and_pink_lupins_August_2020
Second time around Lupins. Images: Kathryn Hawkins

The lupins have all flowered for a second time this year and with much bigger blooms than usual. Often the second flowers are half the size of the original June flower-heads at best, but this year they have put in a magnificent effort just 2 months later.

Golden_Rod_(Solidago)_and_Echinops
Golden Rod (Solidago) and Echinops, August 2020. Images: Kathryn Hawkins

There are still plenty of bees and flying insects being busy around the garden, and in particular the 2 plants above are favourites with them all.

Blooming_blue_pink_mauve_and_white_Hydrangeas
Blue, pink, mauve and white Hydrangeas. Images: Kathryn Hawkins

I have been living here in central Scotland for over 15 years now, and I am still surprised by the plants that grow around me. This year, for the first time, I noticed that the tiny blue ball-like centres of the aged white Hydrangea open out to form their own blue 4-petaled flowers with stamens.

Deep_pink_tiger_lily
Tiger lily. Image: Kathryn Hawkins

This beauty hides behind the aforementioned white Hydrangea in the front garden. Far too flamboyant to be in the shadows, but that’s where it thrives, so I’ll not interfere.

Until next time, I’ll leave you with another plant in second flower, my Gertrude Jekyll rose. Heavenly scented as well as sheer perfection to look at. I hope you have a good few days. I will be back in the kitchen again for my next post.

Gertrude_Jekyll_rose_in_full_bloom
Gertrude Jekyll in second flower. Image: Kathryn Hawkins

My raspberry round-up plus recipe for Raspberry and pistachio cake (gluten-free; dairy-free; vegan)

Fresh_raspberry_and_pistachio_nut_cake_with_crumble_top
Combination of fresh raspberries, pistachio nuts and marzipan. Image: Kathryn Hawkins

Hello everyone. I hope you are keeping well. I’ve had a busy few days since my last post. There seems to be lots to do in the garden and kitchen at the moment. Plenty of tidying up (and weeding!) in the garden, and the much anticipated home-grown fruit and veg is ripe and ready so lots to cook up and freeze as well.

This week’s post is an homage to my Glen Ample raspberry canes which have produced a phenomenal 6.3kg of berries this year. Rather forlornly, I picked the last few berries this week.

Homegrown_Scottish_raspberries_first_half_of_July_2020

Second_half_of_July_2020_home-grown_raspberries
My 2020 raspberry haul. Images: Kathryn Hawkins

The canes are now having a well-earned rest and enjoying some sunshine – they had been covered with fleece for over a month as the birds took a fancy to the berries early on.

Glen_Ample_raspberry_canes_covered_in_fleece_ and_post-harvest
My exhausted raspberry canes. Images: Kathryn Hawkins

As you can imagine, I’ve had a lot of berries to play with but a combination of jam, vinegar, compote and a couple of large bags for the freezer has seen them all used up. By the way, compote makes the dish sound a bit grander, I literally cooked them with a bit of sugar to eat with my morning porridge!

Multiple_images_of_fresh_raspberry_compote_raspberry_jam_frozen_raspberries_and_raspberry_vinegar
Raspberry compote, jam, freezer packs and vinegar. Images: Kathryn Hawkins

Links to all my other raspberry recipes can be found by clicking on the key-words below:

On with this week’s recipe. Another reinvention of a crumble-topped cake – they are so easy to make, and taste delicious, I just can’t resist making them! Leave out the pistachios or replace with almonds or hazelnuts if you prefer, and the marzipan layer is optional (I realise it’s not to everyone’s taste) but you may want to add some sugar to the raspberry mixture if you don’t use it.

Raspberry_and_pistachio_crumble_cake_overhead_and_side_on
Fruit and nut, a winning flavour combination. Images: Kathryn Hawkins

Serves: 10-12

Ingredients

  • 180g dairy-free margarine, softened
  • 100g vanilla or plain caster sugar
  • 100g ground almonds
  • 260g gluten free plain flour blend (such as Doves Farm)
  • 50g unsalted pistachio nuts, finely chopped + extra pistachios to decorate
  • 150g marzipan, grated (optional)
  • 300g fresh raspberries
  • 1 tbsp cornflour
  • Icing sugar to dust
  1. Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep 20cm round cake tin – I used a spring-clip tin for ease. In a mixing bowl, beat together the margarine and sugar until creamy, then stir in the almonds, flour and pistachios to make a crumbly mixture.
  2. Press half of the mixture into the bottom of the tin, prick with a fork and put the in on a baking tray. Bake for about 20 minutes until lightly golden round the edge. Sprinkle the marzipan all over the cooked base if using and put to one side. Steps_1_to_6_in_the_making_of_raspberry_and_pistachio_crumble_cake

    Steps_7_to_9_in_making_raspberry_and_pistachio_crumble_cake
    Making the crumble and assembling the cake. Images: Kathryn Hawkins
  3. Mash the raspberries with a fork and add the cornflour – if you are not using marzipan add 2 tbsp caster sugar to the raspberry mix as well. Spoon over the marzipan layer and spread out evenly.
  4. Sprinkle over the remaining crumble mixture, pat down lightly with the back of a spoon and bake for about 40 minutes until lightly golden. Leave to cool in the tin on a wire rack for at least 10 minutes before releasing and transferring to a serving plate to serve warm, or leave to cool completely in the tin to serve cold.

    Steps_10_to_15_in_making_raspberry_and_pistachio_crumble_cake
    Adding the raspberries and crumble top. Images: Kathryn Hawkins

    Serve this cake warm as a dessert with cream, yogurt or custard or cold as a delicious and indulgent slice to accompany a cup of coffee.

    A_slice_of_homemade_raspberry_and_pistachio_crumble_cake
    Melt-in-the-mouth crumble cake. Image: Kathryn Hawkins

    Until next time, thanks for stopping by. Take care. I will be posting again soon 🙂