Orange, olive oil and pecan cake

Makes a 22 x 33cm cake Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/160C F/Gas 4 and line a 22 x 33 x 5cm baking tray with baking paper.

To make the syrup, combine all the ingredients in a heavy-based pan over a medium heat. Bring to the boil, stirring occasionally to dissolve the sugars. Remove from the heat and strain through a sieve into a jug, then set aside.

To make the cake, combine the oil and sugar in a large mixing bowl or stand mixer on a medium speed. Add the eggs and continue to mix. Scrape down the sides of the bowl, then beat in the ground almonds, polenta, salt, orange juice and zest until everything is combined and you have a fluffy batter.

For the topping, pulse the pecans in a food processor or blender to break them up – you don’t want to turn them to dust, so go gently. Alternatively, wrap them in a clean tea towel and smash into pieces with a rolling pin.

Pour the cake mixture into the prepared tray and spread out with a spatula to level the top. Scatter the pecans evenly across the top: there’s no need to press them into the batter, as the cake will absorb them until they just peek through the crust. Bake for around 45–50 minutes until the cake is slightly domed at the edges and nicely browned.

Remove the cake from the oven and, while it’s still hot and still in the tray, trickle the syrup over the top, spreading it out evenly using a pastry brush to cover all the pecans. Scatter the fennel seeds over, if using.

Leave to cool in the tray, then transfer to a chopping board for slicing. The cake will keep in an airtight container in the fridge for 2 weeks.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.