Orange & almond seed cake with berries & Greek yogurt

Orange & almond seed cake with berries & Greek yogurt

Mary Gwynn's cake fits the bill perfectly for those wishing to add plant variety to their baking by reducing sugar content and swapping in healthy fats.

5 out of 5 stars(3) Rate this recipe
Gluten freeVegetarian1 of your 5 a day
  • Serves8
  • CourseCake
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr
  • PlusPreparation time 15 minutes + cooling


  • 150ml olive oil
  • 2 oranges, scrubbed, zest of 1, juice from both
  • 1 unwaxed lemon, zest and juice
  • 3 British Blacktail Free Range Medium Eggs
  • 100g light brown muscovado sugar
  • 150g ground almonds
  • 75g polenta
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 25g chia seeds
  • 25g poppy seeds
  • 1 tbsp flaked almonds
  • 2 sprig/s rosemary, tufts torn from the stems
  • 200g raspberries, to serve
  • 200g strawberries, hulled and halved, to serve
  • 100g blueberries, to serve
  • 2 tbsp balsamic vinegar, to serve
  • 200g Greek yogurt, to serve


  1. Preheat the oven to 170ºC, gas mark 3, then oil a 20cm loose-bottomed, deep round cake tin and line the base with baking parchment. Mix the orange and lemon juice together and set aside. Whisk the eggs with the sugar until pale, then gradually whisk in the oil and continue whisking for 2 minutes, keeping the mixture thick.

  2. Fold in the ground almonds, polenta, baking powder, cinnamon, seeds and citrus zests along with 3 tbsp of the juice until evenly combined. Pour into the prepared tin. Scatter with the flaked almonds and rosemary.

  3. Bake for 45-50 minutes, until risen, golden and a skewer emerges clean when inserted into the centre of the cake. Cool in the tin for 5 minutes, then pour the remaining citrus juice over the top and leave to cool slightly. Turn out onto a wire rack to cool completely. Mix the fruit and vinegar together. Serve the cake in slices with the fruit and Greek yogurt.

Cook’s tip

Vary or mix up the seeds – use caraway or sunflower, instead of, or as well as, the poppy seeds. The cake is better left for at least 24 hours before cutting, to allow the flavours to develop. It keeps well in a tin for up to 5 days. Try the fruit by itself, with fresh mint, as a quick and different fruit salad.


Typical values per serving when made using specific products in recipe


1,978kJ/ 475kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars3 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars