Inspired living

Marmalade and Poppy Seed Cake Recipe

Meg Thompson's Marmalade and Poppy Seed Cake Recipe

Credit: Meg Thompson

Marmalade always makes me think of my dear Nanna who was from Lancashire in England and would always smother it on toast. I’m sure she would have loved this cake, particularly for its secret ingredient: cannellini beans! This cake offers a wonderfully light but flavoursome taste, sweetened only with honey and that gorgeous sticky marmalade drizzle. And, no, you can’t taste the beans at all.

Serves: 10



  • 2 × 400g tins cannellini beans, drained & rinsed
  • 150g creamed or “set” honey (not runny honey)
  • 1 tsp vanilla extract
  • 4 free-range eggs
  • 2 tsp orange zest
  • 1 tsp lemon zest
  • 100g almond meal
  • 1 tbsp poppy seeds
  • 1½ tsp baking powder
  • 100g coconut oil, melted
  • Good pinch sea salt
  • 2 tbsp good-quality marmalade
  • 1 tbsp orange juice
  1. Preheat oven to 170°C.
  2. Grease and line 20cm spring-form tin and set aside.
  3. Place beans, honey and vanilla in food processor and blitz until smooth.
  4. Add eggs one at a time, pulsing to combine after each addition.
  5. Transfer mixture to mixing bowl and stir in orange and lemon zest, almond meal, poppy seeds, baking powder, coconut oil and salt.
  6. Pour into prepared cake tin and place in oven.
  7. Bake for 35–40 mins or until golden and firm to touch.
  8. Remove from oven but leave in tin for now.
  9. Combine marmalade and orange juice in small cup.
  10. Use skewer to poke several holes in cake and spoon marmalade mixture all over top of cake. The holes will help to bring this deliciousness down into the cake.
  11. Leave to sit for 5 mins and remove from tin to cool completely on wire rack.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.