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….