Orange Olive Oil Cake

Cake batter: Preheat the oven 180ºC conventional or 160ºC fan forced. Line the base of a springform cake tin with baking paper and grease the sides with olive oil. Cut the orange into quarters, remove the pith and seeds.

Place orange, castor sugar, olive oil and eggs in a food processor. Process until the ingredients are well mixed - make sure the orange is chopped finely. Add the flour, baking powder, salt and almond meal to the mixture and process on the lowest speed until combined.

Pour the batter into the cake tin and bake for an hour. Check to make sure it is cooked by inserting a skewer into the centre, if it comes out clean the cake is ready. Cool in the pan for 10 minutes then turn onto a wire rack.

Orange syrup: Put the orange juice, castor sugar and cinnamon stick in a small saucepan. Stir over medium heat until the sugar is dissolved. Bring it to the boil, then turn the heat down to low and allow the syrup to simmer until it begins to reduce and thicken. Take the saucepan off the stove and remove the cinnamon stick.

Use a toothpick or skewer and poke some holes across the top of the cake. Pour the syrup over the cake. Scatter with the toasted pistachios, slice and serve with some whipped cream, ice cream or just as it is with a cuppa. Enjoy.