Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- 2 cups peeled, seeded, and grated cucumber
- ¼ cup chopped fresh mint leaves
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Special Equipment Needed:
- Bundt pan
- Mixing bowls
- Electric mixer
- Grater
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and yogurt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the cucumber and mint leaves.
6. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 39g
Protein: 4g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free all-purpose flour.
- For the butter, you can use vegan butter or coconut oil.
- For the Greek yogurt, you can use coconut yogurt.
- For the confectioners’ sugar, you can use coconut sugar.
Variations:
- For a different flavor, you can add 1 teaspoon of ground cinnamon or nutmeg to the batter.
- For a different texture, you can add ½ cup of chopped nuts or dried fruit to the batter.
Tips and Tricks:
- Make sure to grate the cucumber very finely so that it blends into the batter.
- Let the cake cool completely before drizzling with the glaze.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake on a platter garnished with fresh mint leaves.
- Dust the cake with confectioners’ sugar for a beautiful presentation.
Garnishes:
- Fresh mint leaves
- Confectioners’ sugar
Pairings:
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs in the recipe.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
Cucumber-mint bundt cake is a modern take on the classic bundt cake. The combination of cucumber and mint is a popular flavor combination in many cuisines, including Indian and Middle Eastern.
Flavor Profiles:
This cake has a light and refreshing flavor with notes of cucumber, mint, and lemon.
Serving Suggestions:
- Serve the cake as a dessert with a dollop of whipped cream or ice cream.
- Serve the cake as a snack with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Refreshing, Sweet, Minty, Tangy, Moist