It’s sweltering here in the northeast, and in most of the country. But a steady crop of cucumbers from the vines I planted in my backyard garden this spring are helping us keep our cool.
Here’s the recipe. Enjoy, all!
Cucumber Cake, Indian-Style
Mix in a bowl:
1 cup whole-wheat flour
1 cup brown rice flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp powdered cardamom
Mix all the dry ingredients together and set aside.
In another bowl, mix:
2 cups very finely grated jaggery (don’t leave in any lumps here)
3 tbsp flaxmeal mixed with 9 tbsp water
3/4 cup applesauce
1/2 cup grated coconut
4 tbsp canola or other vegetable oil
1 large cucumber (2 1/2 cups), seeded and grated
Add the wet ingredient mixture to the dry ingredients, and mix until everything comes together. Pour the batter into a bundt pan and smooth the top.
Bake in a preheated 350-degree oven for 45 minutes or until a toothpick in the center comes out clean.
Unmold 10 minutes after removing from the oven. Cool thoroughly on a rack, then slice and enjoy!