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Cucumber and Peach Salad with Coffee Buttercream Cake

moka coffee pot
A refreshing cucumber and peach salad paired with a rich coffee buttercream cake for a sweet and savory masterpiece.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Cucumber and Peach Salad:

  • 2 cucumbers thinly sliced
  • 2 ripe peaches pitted and sliced
  • 1/4 cup fresh mint leaves
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

For the Coffee Buttercream Cake:

  • 1 cup all-purpose flour
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/4 cup coffee cooled
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar for buttercream
  • 2 tbsp unsweetened cocoa powder for buttercream

Instructions
 

  • Cucumber and Peach Salad:
  • Slice cucumbers and peaches.
  • Toss with olive oil, balsamic vinegar, salt, and pepper.
  • Garnish with fresh mint leaves. Serve chilled.
  • Coffee Buttercream Cake:
  • Preheat oven to 350°F (175°C). Grease and flour a baking tin.
  • Beat butter and sugar until creamy. Add egg and vanilla.
  • Gradually mix in flour, baking powder, and cooled coffee.
  • Pour into the baking tin and bake for 30 minutes or until a toothpick comes out clean.
  • For the buttercream: mix powdered sugar and cocoa powder, then blend into softened butter.
  • Frost the cooled cake with the coffee buttercream and serve.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 35g
Fiber: 4g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Vitamin C: 15%
  • Calcium: 6%
  • Iron: 10%
  • Magnesium: 4%

Additional Notes/Tips

  • Add a sprinkle of toasted almonds for extra crunch.
  • Make sure the cake is completely cooled before frosting—no one likes a melting mess.
  • If you’re feeling adventurous, add a dash of cinnamon to the buttercream.