Grease a springform pan (approx. 26 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
Melt 180 g butter. Leave to cool a little. Separate the eggs. Mix egg yolks, nuts, cane sugar, "poppy seed bake", orange juice and melted butter with the whisks of the mixer. Beat egg whites until stiff and fold in.
Smooth the dough in the form. Bake in the oven for 45-60 minutes.
Let the cake cool in the mould for about 10 minutes, then turn it over and spread the still warm cake with jelly. Let it cool down.