Cucumber Cake
Cucumber might not be the first ingredient that comes to mind when thinking of desserts, but this humble, hydrating vegetable has made its way into many innovative dishes. One such creation is cucumber cake, an exotic yet surprisingly easy dessert that balances freshness and sweetness. Known for its light, moist texture and subtle flavors, cucumber cake is a great alternative for those looking for a refreshing twist on traditional cakes.
Origins and Popularity
While cucumber is more commonly associated with salads and refreshing drinks, it is a versatile ingredient used in several savory and sweet recipes across various cultures. Cucumber cake is especially popular in certain parts of southern India, where it is often referred to as “Southekayi Cake” or “Southekayi Habbada Cake.” It’s a go-to recipe during festive seasons like Diwali, especially in coastal Karnataka, where grated cucumber is often used in traditional sweet preparations. Its mild sweetness and natural water content make it ideal for baking a light cake.
Ingredients and Their Benefits
- Cucumber: The star of the cake, cucumbers are low in calories but high in hydration, antioxidants, and essential vitamins. Their high water content ensures the cake remains moist and fresh for longer periods.
- Semolina/Rava: Often used as a base in cucumber cake, semolina gives the cake a unique texture. It is also a good source of fiber and helps in digestion.
- Coconut: Grated coconut is commonly added to give the cake a slight nutty flavor. Coconut is rich in healthy fats and provides a mild, natural sweetness that pairs beautifully with cucumber.
- Jaggery or Sugar: Traditional cucumber cakes often use jaggery, which imparts a caramel-like flavor and a slightly denser texture compared to sugar.
- Rice flour: This can be added to create a gluten-free version of the cake. It helps bind the ingredients while keeping the cake light.
- Spices: Cardamom is the most commonly used spice . Its sweet, floral notes elevate the overall flavor of the cake.
Recipe:
Ingredients:
- 1 cup grated cucumber (peeled and seeds removed)
- 1 cup semolina (rava)
- 1/2 cup grated fresh coconut
- 3/4 cup jaggery (adjust according to taste)
- 1/4 cup rice flour (optional)
- 1/4 tsp cardamom powder
- A pinch of salt
- A handful of cashews or raisins (optional)
- Ghee for greasing the pan
Instructions:
- Prep the Ingredients: Start by grating the cucumber. Make sure to squeeze out excess water after grating to ensure the right consistency for the batter. Keep the liquid aside, as it can be added to the batter if needed.
- Mix Dry Ingredients: In a mixing bowl, combine the semolina, rice flour (if using), grated coconut, and a pinch of salt.
- Combine Wet Ingredients: Add the grated cucumber to the dry mixture, followed by jaggery. Mix well. The moisture from the cucumber will help dissolve the jaggery.
- Flavor with Spices: Add cardamom powder and any other flavorings (such as a pinch of cinnamon) to enhance the aroma.
- Rest the Batter: Let the batter sit for about 15–20 minutes. This allows the semolina to absorb the moisture from the cucumber and jaggery.
- Prepare the Pan: Grease a baking pan with ghee. You can also add a handful of cashews or raisins to the batter for extra texture.
- Bake: Preheat the oven to 350°F (175°C). Pour the batter into the greased pan and bake for about 30–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool before slicing.
Variations
- Gluten-Free Version: For those who prefer a gluten-free option, replace semolina with almond flour or just use rice flour. This version will have a slightly nuttier flavor but will retain the cake’s lightness.
- Vegan Cucumber Cake: Substitute ghee with coconut oil, and ensure the sweetener used is vegan-friendly.
- Cucumber Muffins: If you want to make individual portions, simply pour the batter into muffin cups instead of a cake pan. These make for a delightful snack or breakfast treat.
Nutritional Information for Cucumber Cake (per 100g serving)
- Calories: 200 kcal
- Carbohydrates: 35-40g
- Sugars: 15-20g (from jaggery or sugar)
- Fiber: 2-3g (from semolina and cucumber)
- Proteins: 3-4g
- Fats: 7-9g
- Saturated fats: 4-5g (from ghee or coconut)
- Sodium: 50-80mg
- Cholesterol: 0mg (if no eggs or dairy are used)
- Calcium: 20-30mg
- Iron: 1-2mg
- Vitamin A: 50-60 IU
- Vitamin C: 2-4mg
Nutritional Benefits:
- Cucumber: Provides hydration, is low in calories, and contains antioxidants like Vitamin C and beta-carotene.
- Semolina: Good source of energy and fiber; helps improve digestion.
- Jaggery: A healthier alternative to refined sugar, containing small amounts of iron, magnesium, and potassium.
- Coconut: Rich in healthy fats and adds a boost of fiber and essential minerals like manganese.
This cake is a relatively balanced dessert with moderate calories and a good amount of fiber, making it a healthier choice compared to many conventional cakes.
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