CARAMELISED CUCUMBER CAKE

Preparation Method :

• Heat a pan over medium-low heat and dry-roast semolina for 5 minutes. Keep aside.
• In another pan, dry- roast almonds over a low flame until fragrant and very lightly coloured. Cool and chop roughly. Keep aside.
• Preheat the oven to 140°C. Peel and grate cucumbers.
• Place in a cheese cloth and squeeze out all the juice. Combine the almonds with the semolina, whisked curd, grated jaggery, milk, ghee, baking soda and baking powder and stir.
• Mix in the grated cucumber and let it rest for 10 minutes.
• Meanwhile, lightly grease a cake tin and dust with baking soda. Pour the batter into the tin and bake in the oven for 20 minutes until the cake is golden on the surface and a toothpick inserted in the centre comes out clean.
• For the caramel, heat sugar with 4 star anise in a heavy pan over low heat until the sugar dissolves and begins to caramelise.
• Remove from the heat and carefully stir in cream. Whisk well to incorporate the cream, then return to the stove.
• When the mixture is glossy and thick, remove from the flame. Remove the cake from the oven and demould onto a cooling rack.
• Slice 2 large unpeeled cucumbers. When the cake begins to cool, dip the cucumber slices in the caramel cream and arrange them on the cake. Serve immediately.