EGGLESS, LOW-FAT CUCUMBER CAKE /TAUSALI
“The only real stumbling block is fear of failure.In cooking you’ve got to have a what the hell attitude”- Julia Child.
Winter is fast setting in,storms raging inside & out,the cucumbers I bought a while ago where smiling at me from the refrigerator……everything around you has something to teach,if you are willing to learn & be a student for life.Today I chose the” Cucumber attitude”…yes,get as cool as a cucumber!So decided to do something with the cucumbers,not knowing what,the cold outside made me want to bake something.Still a beginner at baking & being Egg-o- phobic did not give me many choices, or so I thought,until this came up……I guess sometimes,the smells filling the home & soul is an incentive to cook nonstop,& so here I am with a very simple dish of Cucumber cake which is low fat & healthy.Just tried with my new Bundt pans,so I could pass that love around during this season of sharing.
Cucumbers are not just for finger sandwiches and salads any more. These crunchy green vegetables are versatile and loaded with nutrition and whats more that green has personality on the plate. They can perk up any food from a tired casserole to side dishes. An average cucumber has about 45 calories, no fat and contains Vitamins A and C. It is also a source for iron and protein. Cucumbers are in season all year long in most places .
This recipe is low fat & healthy & since Cucumbers have a lot of moisture in them, I played around with that to make the cake moist & soft without adding any other liquid to it.Replacing flaxseed for eggs was new to me, but yet it worked its magic as an egg substitute, so here’s to all of us who are allergic to eggs & except for a few spoons of olive oil I did not use any butter or cream,substituted jaggery for sugar,included wheat in my baking flour,turning it into a healthy and quick recipe.Hope you enjoy it as much as my friends here did.
Wheat flour- 1 cup
Sooji /Rawa- – 1cup
All purpose flour/Maida- 1 cup
Cardamom powder- 1/2 tsp
Baking powder- 1 tsp
Baking soda- 1 tsp
Cucumber(grated fine) – 3 cups
Jaggery( grated fine)- 2 cups
Flaxseed powder- 3 tbsp,mixed with 10tbsp of water)
Coconut( shredded) -!/2 cup
Olive oil/Vegetable oil- 4tbsp
Initaially mix all the dry ingredients together seperately,then to this add the wet ingredients mixed together.Make sure all the ingredients are well mixed, now pour them into Bundt pans or loaf pans which are greased.Set them in the oven which is preheated,for 45 minutes at 350 degrees.Check with a toothpick to see if the cake is baked, if it comes out nonsticky, then its ready to be taken out of the oven.Let it cool for 10 minutes before turning it on to a plate to serve.So, who needs a little more cucumber in your life?……just the recipe for you:)