Indian Cucumber Cake Recipe

Recipe By Slurrp

Indian Cucumber Cake is a unique and refreshing dessert that combines the flavors of cucumber and cardamom. This moist and fluffy cake has a subtle hint of cucumber, which adds a refreshing twist to the traditional cake. The cardamom adds a warm and aromatic flavor that complements the cucumber perfectly. This cake is perfect for summer parties or as a light and refreshing dessert after a heavy meal.

4.6
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Rate
Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Indian Cucumber Cake
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ingredients serve

Ingredients for Indian Cucumber Cake Recipe

  • 1/2 cup Grated Cucumber
  • 1/4 cup Sugar
  • 0.13 cup Melted Butter
  • 1/2 Eggs
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Cardamom Powder
  • 1/2 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 0.13 teaspoon Salt

Directions: Indian Cucumber Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F (175掳C) and grease a cake pan.
  • STEP 2.In a mixing bowl, combine grated cucumber, sugar, and melted butter.
  • STEP 3.Add the eggs, vanilla extract, and cardamom powder to the cucumber mixture and mix well.
  • STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt.
  • STEP 5.Gradually add the dry ingredients to the cucumber mixture and mix until well combined.
  • STEP 6.Pour the batter into the greased cake pan and smooth the top with a spatula.
  • STEP 7.Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 8.Remove the cake from the oven and let it cool in the pan for 10 minutes.
  • STEP 9.Transfer the cake to a wire rack and let it cool completely before serving.
  • STEP 10.Serve the Indian Cucumber Cake as is or with a dusting of powdered sugar on top.

Cooking Tips

  • Make sure to grate the cucumber finely to ensure it blends well into the cake batter.
  • You can adjust the amount of cardamom powder according to your preference.
  • For added texture, you can sprinkle some chopped nuts on top of the cake batter before baking.
  • Store the leftover cake in an airtight container at room temperature for up to 3 days.

Storage and Serving

  • Store the leftover cake in an airtight container at room temperature for up to 3 days.
  • Serve the Indian Cucumber Cake as is or with a dusting of powdered sugar on top.
  • This cake pairs well with a cup of hot tea or coffee.
Nutrition
value
597
calories per serving
17 g Fat12 g Protein97 g Carbs12 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    12g
  • Carbs
    97g
  • Fiber
    12g

MacroNutrients

  • Carbs
    97g
  • Protein
    12g
  • Fiber
    12g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    4mg
  • Vitamin A
    6mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    153mg
  • Manganese
    2mg
  • Phosphorus
    201mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp