Cucumber Cake Recipe Easy Sweet

LEMON CUCUMBER CAKE

Steps:

• Preheat the oven to 350°F/180°C. Lightly grease 2 x 8inch round cake pans.
• Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and add to a blender along with the lemon juice.
• Add the butter, lemon zest, sugar and vanilla to a large mixing bowl and cream by beating it for a few minutes with an electric mixer until light and fluffy. Add the eggs, one at a time, beating each one in well.
• Sift the flour and baking powder into a bowl.
• Add ⅓ of the flour mixture to the creamed butter/sugar and beat. Beat in ⅓ of the pureed cucumber. Repeat until both the flour and cucumber mixtures are used up.
• Divide the mixture between the cake pans and spread evenly to the edges. Bake in the preheated oven for 35 minutes or until risen, golden and an inserted toothpick comes out clean. Allow to cool in the pans for 10 minutes, then turn out on a wire rack to cool completely before icing.

INDIAN CUCUMBER CAKE

Steps:

• roast the rava/sooji/semolina till fragrant. keep aside.
• take the cardamoms in a mortar-pestle and powder them.
• discard the peels and keep the cardamom powder aside
• rinse and peel the yellow cucumber. slice the cucumber and remove the seeds. if using regular cucumber, then no need to remove the seeds.
• grate the cucumber and keep aside.
• a lot of the cucumber juice will be collected in the bowl or in the plate. just add this juice to the batter.
• in a mixing bowl, take the roasted semolina.
• mix in the grated cucumber along with its juice, grated coconut, chopped cashews and add the powdered jaggery.
• add the cardamom powder and cumin powder.
• mix the batter very well without any lumps.
• the batter has a medium consistency and is neither too thick nor thin.
• depending on the consistency of the batter you can add a few tbsp of milk or coconut milk.
• i did not need to add any milk as the batter had a medium consistency.
• heat about 3 to 3.5 cups water in a steamer or electric cooker or pressure cooker.
• grease the pan with coconut oil.
• pour the batter in the pan.
• place the pan in the steamer, electric cooker or pressure cooker.
• cover the steamer or electric cooker with its lid. if using pressure cooker, then remove the vent weight (whistle) from the lid and then tightly cover the cooker with its lid.
• steam for 30 to 40 minutes until a knife inserted comes out clean.
• when the cucumber cake become warm or is cooled completely, then slice and serve them.

CUCUMBER NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
• Place shredded cucumbers into a colander and let drain for about 30 minutes.
• Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
• Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

CUCUMBER QUICK BREAD

Steps:

• In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.