Steamed cakes and puddings made in a pressure cooker pan without using the weight on the lid was quite common when I was growing up. We did have a round oven that made an appearance on weekends to make birthday cakes, pizzas, bread rolls and biscuits because my mother was an awesome baker. However, for everyday snacking the pressure cooker cakes worked just fine! This cake is made with a special variety of cooking cucumbers called “Tausheh” back home, I used fat green telegraph cucumbers from the farmers market. Also, the cucumbers are processed in a chopper but, may be grated by hand. The coarse rice flour I used is the consistency of sand. Very fine rice flour tends to make the cake gluey in my experience.
- Green Cucumber, chopped/ grated finely – 3 (medium sized) to make 2.5 – 3 cups
- Coarse Rice Flour – 1 cup
- Xylitol – 1/2 cup heaped
- Green Cardamom Seeds, powdered – 2 teaspoons
- Non Stick Spray, to grease the cake pan
- Flaked Almonds – 2 tablespoons to sprinkle as garnishing (optional)
- Process/ grate the cucumbers and tip into a large mixing bowl.
- Add the Xylitol and mix well until dissolved.
- Mix in the rice flour and stir well. Set aside.
- Take a deep pressure cooker pan and fill with warm water to set up as a steamer. (Mine comes with a ring that I can use to gauge the water level and prevent the pan from touching the water.)
- Spray a 6″ round pan with non stick spray.
- Wait until the water in the pressure cooker starts to boil before pouring the batter into the prepared pan.
- Set over the steaming ring and clip the lid without the weight on the pressure pan.
- Steam on high for 20 – 25 minutes or, until a skewer inserted in the middle of the cake comes out clean.
- Rest for 15 minutes in the pan before inverting on a plate and garnishing with the flaked almonds.
Tastes great warm or, cold. Happy cooking 😊