Description
A unique and refreshing cake twist, using fresh cucumbers to create a moist and nutty cake – perfect for that evening cup of tea.
Ingredients
Units
- 2 1/2 to 2 3/4 cups all-purpose flour (315-330 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking powder (5 grams)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon cinnamon powder (5 grams)
- 1/2 cup mixed nuts (almonds, pistachios, cashews), roughly chopped
- 1 cup sunflower oil (205 grams)
- 2 fresh cucumbers, approx. 600 grams, washed, peeled, and coarsely shredded
- 3 large eggs
Instructions
Preheat and Prepare:
- Preheat your oven to 320°F (160°C).
- Grease and dust a bread/cake tin and set aside (The pan size used for this recipe is a standard loaf pan, approximately 9×5 inches (23×13 cm).
Prepare the Cucumbers:
- Wash, peel, and coarsely shred the cucumbers.
- Place the shredded cucumbers in a colander and apply slight pressure to remove excess moisture. Ensure they are moist but not overly drippy. Set aside.
Mix the Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon powder, and chopped nuts.
Combine and Mix:
- Add the shredded cucumbers, eggs, and sunflower oil to the dry ingredients.
- Using a mixer on medium speed, beat all the ingredients until well combined, approximately 2 minutes.
Bake:
- Pour the batter into the prepared cake tin.
- Bake in the preheated oven at 320°F (160°C) for 60 minutes or until a skewer inserted into the center comes out clean.
Serve:
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain or with your desired topping. Enjoy!
Notes
- Seeds: I 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.
- Consistency: The cucumber will give the batter a thinner texture; ensure the final mix is of a pancake batter consistency. Add little more flour if required.
- Nuts: Feel free to use your preferred combination of nuts or omit them if you have nut allergies.
- Baking Time: Check the cake a few minutes before the 60-minute mark to ensure it doesn’t overbake.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg