Cucumber matcha cake

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 into a kind of smoothie.
• In another bowl, mix the flour with the baking powder, coconut grater and matcha.
• Then pour the smoothie into the butter mix and also add the flour mix. Mix into a creamy batter. Pour the batter into the springform pan and then bake the cake in the oven for 55 – 60 minutes. Then let it cool in the tin.
• For the icing, cream the butter and icing sugar in the food processor. Also add the zest of the lime.
• Then 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 and then add it to the powdered sugar mix. Mix for another 5 minutes until you have a creamy, thick icing.
• Then cut the cake crosswise 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 coconut grater.