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Add 3 cups shredded cucumber, oil and eggs. On medium speed, beat ingredients until thoroughly combined, approximately 2 minutes. Because cucumbers have a high moisture content, the consistency of the batter will be thinner than a typical cake batter. Look for a consistency similar to pancake batter, adding additional flour if needed.
Combine all dry ingredients and walnuts in a large mixing bowl. Add 3 cups shredded cucumber, oil and eggs. On medium speed, beat ingredients until thoroughly combined, approximately 2 minutes. Because cucumbers have a high moisture content, the consistency of the batter will be thinner than a typical cake batter.
take the cardamoms in a mortar-pestle and powder them. rinse and peel the yellow cucumber. slice the cucumber and remove the seeds. if using regular cucumber, then no need to remove the seeds. grate the cucumber and keep aside. a lot of the cucumber juice will be collected in the bowl or in the plate. just add this juice to the batter.
Preheat oven to 160 C and keep a bread/cake tin greased and dusted. Wash, peel the cucumbers and coarsely shred them in to a colander.Apply slight pressure to the shredded mix to remove out moisture so that they are moist enough but not overtly drippy. Set aside. Combine all the dry ingredients in a large mixing bowl.
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