Description
A refreshing cake with an unexpected ingredient.
Ingredients
- All Purpose Flour – 315 grams to 330 grams
- Sugar – 400 grams
- Baking Powder – 1 tsp
- Baking Soda – 1 tsp
- Cinnamon powder – 1 tsp
- Nuts – a fistful (blend of almonds,pistachios,cashews)
- Sunflower Oil – 205 grams
- Fresh Cucumber – 2 – (approx 600 grams)
- Eggs – 3
Instructions
- Preheat oven to 160 C and keep a bread/cake tin greased and dusted.
- Wash, peel the cucumbers and coarsely shred them in to a colander.Apply slight pressure to the shredded mix to remove out moisture so that they are moist enough but not overtly drippy. Set aside.
- Combine all the dry ingredients in a large mixing bowl. Add the shredded mix, eggs and oil. On a medium speed, beat all the ingredients till they are combined well (approx 2 minutes).
- Pour the batter in to the prepared cake tin
- Let it bake at 160 C for 60 minutes or till an inserted skewer comes clean.
- Serve plain or with any topping as desired. Enjoy !
Notes
I had left the seeds of the cucumber intact- that lent a nutty, crunchy taste to the cake. Feel free to scoop it out if you please.
The cucumber by nature of their high moisture content will give the batter a thinner texture ; ensure the final mix is of a pancake batter consistency
Add little more flour if required.
Makes a great dessert or breakfast/brunch snack or goes well with that evening cuppa
- Prep Time: 15 mins
- Cook Time: 1 hour