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1
Peel the cucumber roughly (it's okay if there are some bits of skin left on), slice and microwave for 3 minutes.
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2
Put the cucumber in a blender and blend!
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3
When it turns into a juice, leave it to cool.
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4
Add the egg yolks, honey, lemon juice and oil to the blender, and blend!
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5
When everything is mixed together well, add the sifted ingredients in 2 or 3 batches, blending between additions.
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6
Transfer the mixture to a bowl.
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7
Beat the egg whites.
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8
Add the sugar in 3 batches, and whip it until it becomes a meringue with stiff peaks.
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9
Add the meringue to the mixture from Step 3 in 2 batches, folding it in with a spatula each time.
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10
Pour the batter into a paper-lined cake pan.
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11
Add some of the batter, ama-natto, batter, amanatto, batter in that order.
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12
In the photo the ama-natto are on top, but they should be in the middle.
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13
Bake in a pre-heated 180C oven for 60 minutes.
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14
If a bamboo skewer stuck in the middle comes out clean, it's done (if it looks like the top is getting burned while baking, cover it with aluminum foil.)
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15
Take the cake out of the pan, and when it has cooled down a bit cover with plastic wrap until completely cooled.
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16
It definitely tastes a lot better after being rested for a day, so please be patient.
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17
This is how it looks just out of the oven.
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18
I tried making it with 200 g of pancake mix instead of cake flour.
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19
For this version I added vanilla essence instead of lemon juice.
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20
It had a different, fluffy texture.
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21
It tasted different too.
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22
It was delicious eaten the same day it was baked.
