Egg free and refined sugar free, this cake has an interesting flavor twist that comes from the addition of nigella seeds. Why did I add nigella seeds to a cake? Just because I wanted to try them.
I loved seeing my eldest son (6 years old) trying to express the flavor when he took a bite of the cake. I asked him to tell me if he liked it, and then to describe what he thought it tasted like. It made me giggle a little (on the inside of course!) watching him try to explain to me the flavor of the cake, there was some head scratching, frowning, and umming and aahhing as I watched his active little brain try to source a flavour connection, all the while taking bite after bite of his piece of cake. I have not used nigella seeds in any cooking previously so he most definitely had no reference point. My son described the after taste as a little bitter and I was extremely impressed and proud that he came up with that description. They are slightly bitter. I found the seeds balanced the sweetness of the apple and gave the cake a moreish quality. The cake is not sweet, I would even say that it verges on savory. Give it a try and tell me how you would describe it.
My fussy little 3 year old also enjoyed this cake so that was enough for me to add it here for you to try at home.
Many kinders, schools and mother’s groups no longer allow food on site that contains ingredients that are considered to be high allergy risks. Egg is one of these allergens that may be on the banned list. This cake is a lovely option if that is the case. It can be a challenge coming up with baked goods that are allergy-friendly and will not pose a risk to those impacted.
I sourced the nigella seeds from the South Melbourne Market. If you have trouble finding them, or it sounds a little too weird for you then replace with cinnamon, chia seeds or raw cocao nibs.
I hope that you enjoy my Egg Free Apple Cake with Nigella Seeds
- 2 cups of grated apple - 4 x granny smith apples
- 2 cups spelt flour
- ¾ cup Rice Malt Syrup
- ¼ cup olive oil
- 2 tablespoons plain yogurt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Nigella seeds
- Set the oven to heat to 160 degrees
- Add all of the ingredients to a bowl and mix to combine
- Line a cake baking tin with baking paper or oil lightly and then add the mixture to the pan. I used a loaf tin.
- Once the oven reaches the desired temperature bake in the oven for 50-55 minutes
- Test for readiness by inserting a skewer to the center of the cake. If it is removed cleanly it is ready.
- Remove from the oven and leave to sit for 5 minutes prior to removing from the tin to cool on a cake rack
Is your school/kinder/mothers group egg free? Have you used nigella seeds in cooking before? Did you enjoy them?