Walnut Orange and Poppy Seed Cake

This recipe starts series of publications based on products I have received from Pepo Farms, with walnut meal/flour among them. Pumpkin Seed Flour, SunFlour and Walnut Meal/Flour are products of exceptional nutritional value that will enhance not only the taste of the dishes they are used in, but will improve overall balance of nutrients often making the dish a complete meal. They all have amazingly high level of protein, higher than in quinoa flour. High protein content gives these products absolutely unique advantage in gluten free, and what is even more important, in grain free baking. Fat content allows to achieve the texture of the bake of exceptional quality, with structurally sound and still moist body of the cake/slice/bread. These products, manufactured in Victoria, though on expensive end, are a treat for everyone, but for those who have to maintain life long diets with strict limitations are simply invaluable.

Walnut orange and poppy seed cake recipe is based on my favourite orange almond and poppy seed cake, that is a regular bake in our household. Though the recipe is nearly identical, the cake texture and taste are very different. Walnut meal has a lower fat content, compared to almond meal (31% and 55% respectively), meaning that it has higher percentage of dry matter that is favourable in cakes which tend to be soggy at times.


  • 150g sugar
  • 2 extra large eggs, 105-115 g without shell
  • 200g puree from cooked whole oranges with skin
  • 150g walnut meal (35g of larger particles needed to be ground)
  • 50g poppy seeds


  • butter for the pan
  • caster sugar for the pan
  • 7-8 walnuts
  • orange glaze (or apricot jam with smooth texture)


  • place whole oranges with skin in cold water, cook until boiling point and simmer for 1 hour until soft through (time depends on type of oranges used)
  • cut oranges in quarters, discard pips and hard parts, let them cool, cut in chunks and blend into smooth puree
  • I cook the whole pot of oranges, make puree and freeze it in 200g portions

  • put walnut meal through a sieve, grind larger particles remaining in a sieve in small cup blender (I used Cuisinart small cup spice blender)

  • add poppy seeds to walnut meal and combine ingredients with a whisk
  • lightly grease sheet of baking paper with butter, place it on a bottom of 19cm springform baking pan
  • grease sides circle with butter and dust with caster sugar
  • assemble the pan with baking paper fixed by sides circle (photo below shows prepared baking pan without sugar dusting)

  • chop walnuts
  • beat eggs with sugar for 4-8 minutes (depending on mixer/whisk attachment  of stick blender) until pale and nearly triple in volume
  • add orange puree to beaten eggs and mix it in with a whisk
  • add dry ingredients to wet, combine with a whisk
  • pour/spoon the batter into prepared tin
  • apply chopped walnuts on top of the batter
  • bake 60 minutes in 165C fan forced oven, I like to bake nut meal cakes from just warm oven, I turn the oven on to 165C fan and wait until temperature gets to 95-100C and place baking tin on a middle shelf
  • when a cake is ready its sides slightly separate from the tin
  • take the sides circle of the springform and let the cake rest on a bottom

  • warm orange glaze or apricot jam (those with tart taste are better)
  • gently and generously brush the top of the cake when it is still warm
  • let the cake rest until completely cool
  • alternatively dust the cake with icing sugar
  • the cake can sink a little in the middle when cooling down, if the batter is too runny, that can happen because of extra large eggs or too runny orange puree used, to avoid this effect use extra 10g of walnut meal for runny orange puree
  • transfer the cake to a serving plate/board using baking paper beneath the cake
  • serve the cake and enjoy, whipped cream with a few drops of vanilla extract takes the experience to out of this world level

The cake became an instant hit in our family and unanimously took the first place among batter cakes. The most amazing thing is that orange puree flavour just blended with other ingredients, an individual taste of orange puree can’t be identified in the cake, as it happens in any other orange and nut cakes.


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