Nigella Cumin Seed Cake

This delicious cumin seed cake has a warm, slightly spiced flavor with a hint of orange. The soft texture and golden crust make it perfect for tea time or as a light dessert.

Ingredients Needed:

• 4 teaspoons cumin seeds
• 300 grams of plain flour
• 2 teaspoons baking powder
• 250 grams unsalted butter (soft)
• 200 grams caster sugar (plus 1 teaspoon)
• 1 orange (finely grated zest)
• 2 teaspoons orange blossom water
• 3 large eggs (at room temperature)
• 3 x 15ml tablespoons full-fat milk (at room temperature)

How To Make Cumin Seed Cake?

1. Toast the cumin seeds: Heat a dry pan over medium heat, add them, and toast them until fragrant. Keep stirring to prevent burning, then transfer to a plate to cool.
2. Prepare the dry ingredients: In a bowl, mix the plain flour and baking powder. Set aside.
3. Preheat the oven: Set the oven to 170°C. Line a 900g loaf tin with baking parchment or a paper liner.
4. Beat butter and sugar: In a large bowl, beat the softened butter, 200g sugar, and orange zest until light and fluffy.
5. Add orange blossom water and dry ingredients: Mix in the orange blossom water, then add a third of the flour mixture. Beat in one egg and continue alternating flour and eggs until combined.
6. Mix milk and cumin seeds: Scrape down the sides, then stir in the full-fat milk and toasted cumin seeds. Mix gently until no dry flour remains.
7. Bake the cake: Spoon the batter into the prepared loaf tin, smooth the top, and sprinkle 1 teaspoon of sugar over it. Bake for 50–60 minutes or until golden and a cake tester comes out clean.
8. Cool and serve: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe Tips:

• Toast the cumin seeds properly: Heat them in a dry pan over medium heat until they smell fragrant. Stir constantly to prevent burning, as burnt seeds will make the cake taste bitter.
• Use soft butter for easy mixing: Make sure the butter is at room temperature so it blends smoothly with the sugar. Cold butter won’t mix well, and melted butter will change the cake’s texture.
• Add the flour and eggs slowly: Always add a little flour, then an egg, mixing gently each time. This helps keep the batter smooth and prevents it from curdling.
• Check for doneness the right way: Insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. If there’s batter on it, bake for 5 more minutes and check again.
• Let the cake cool before slicing: The cake needs time to set after baking. If you cut it too soon, it might crumble or feel too dense. Let it cool completely for the best texture.

How To Store Leftovers?

• Refrigerate: Let the cake cool down completely before storing. Wrap it well in cling film or put it in an airtight container. Keep it in the fridge for up to 1 week.
• Freeze: Wrap the cooled cake tightly in cling film and foil, then freeze for up to 3 months.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 30mg
• Potassium: 80mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g

Try More Nigella  Lawson Recipes:

• Nigella Lemon Poppy Seed Cake
• Nigella Marzipan Cake
• Nigella Passionfruit Ice Cream Cake