A very unusual ingredient for a cake, I made this last summer as I found myself with a surplus of cucumbers. The recipe itself was very hard to find and I still had to adapt it as it was Indian. It is ideal for those waistlines as very low fat yet very nice: you wouldn’t be able to tell it’s cucumber unless told! So easy to make too!
Ingredients:
* Dry Bowl:
- 70g wholemeal flour
- 85g brown rice flour
- 90g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate soda
- ¼ tsp salt
- 1 tsp ground cardamom
*Wet Bowl:
- 200g brown sugar ♥ I reduced it to 125g
- 1 tbsp vanilla bean paste
- 1 egg
- 150ml apple puree
- 25g desiccated coconut
- 2 tbsp vegetable oil
- 1 ¾ cup cucumber seeded and grated
Preparation:
- Preheat oven to 180°C/ 160°fan/ Gas 4 and grease a 18cm/ 7″ Bundt pan
- Mix all the dry ingredients together
- Mix all the wet ingredients together
- Add the wet mixture to the dry ingredients and stir until everything comes together
- Pour the batter into the Bundt pan and smooth the top
- Bake in the oven for 35 to 40mn, until a skewer comes out clean
- Unmould 10mn after removing from the oven and cool on a wire rack
Note:
Also works with peach or mango but DO NOT try with melon, just wouldn’t have it….
