Tavsali - Goan Sarasvat eggless cucumber cake

This is an egg-less, fat-free cucumber cake made by the Saraswat Goans.   It is traditionally steamed, but in this case I baked it. The final product is infused with cucumber flavors and is quite appealing.  Do not expect an airy, light cake - this is a dense and yet satisfying cake that is served in squares.
Note: the only fat used is to grease the pan

Ingredients

2 cups grated seedless cucumber
8 dates finely chopped

1 and 1/2 cups grated jaggery or palm sugar

1 and 1/4 cup semolina

1 cup desiccated coconut

2 green cardamoms ground

1/4 teaspoon jeera or cumin

pinch of salt.

3 tablespoons chopped walnuts (or nuts of choice) - optional

Method

Preheat the oven to 350F.  Line an 8X8 cake pan with foil or parchment paper.  Grease the pan.  Use coconut oil if vegan.

Grate the cucumber. I used a food processor .  Keep all the juices that come out of the cucumber and use in the batter.

Roast the semolina on a hot dry pan until the color changes.  Do not burn. Let cool.

Mix all the rest of the ingredients and stir well to mix.  I added a tablespoon of water to make the batter a little softer.

Put the batter in the baking pan.

Bake the cake in the oven for 30 minutes till cooked .  Make sure a toothpick inserted in the center of the cake comes out clean.  Cool and cut into squares.