Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and grated cucumber
- ½ cup plain Greek yogurt
For the Orange Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 2 tablespoons orange zest
- 1 teaspoon orange juice
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer or stand mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until light and fluffy.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the grated cucumber and yogurt until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Orange Cream Cheese Frosting:
1. In a medium bowl, beat together the cream cheese and butter until light and fluffy.
2. Gradually add the powdered sugar, orange zest, and orange juice and beat until smooth.
3. Spread the frosting over the cooled cake and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information: (per serving)
Calories: 431
Fat: 19g
Carbohydrates: 56g
Protein: 6g
Substitutions for Ingredients
- For the vegetable oil, you can substitute melted coconut oil or canola oil.
- For the Greek yogurt, you can substitute sour cream.
- For the orange juice, you can substitute lemon juice.
Variations:
- For a different flavor, you can substitute the ground ginger with ground cinnamon or nutmeg.
- You can also add 1/2 cup of chopped nuts or dried fruit to the batter.
Tips and Tricks:
- Make sure the cream cheese and butter are at room temperature before making the frosting.
- Grate the cucumber on the large holes of a box grater to get the best texture.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds.
Presentation Ideas:
Garnish the cake with fresh orange slices and a sprinkle of orange zest.
Garnishes:
Fresh orange slices and orange zest.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
This cake would be delicious with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the cake is too dry, add a few tablespoons of orange juice to the batter.
Food Safety Advice:
Make sure to store the cake in the refrigerator and consume within 5 days.
Food History:
Cucumber-Ginger Cake is a traditional dessert from India.
Flavor Profiles:
This cake has a sweet and spicy flavor with a hint of orange.
Serving Suggestions:
This cake is best served at room temperature.
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