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Put the orange peel in a pressure cooker or a saucepan for which you have a lid. Add 500ml water, cover, and cook until the peel is tender – if using a pressure cooker, cook for 15 minutes, according to the manufacturer’s instructions; if using a regular saucepan, bring to a boil, then cover and simmer for 45 minutes, or until the orange rind is soft, adding more boiling water if necessary.
Transfer the tender peel to a blender and add 75ml of the cooking liquid, the olive oil, maple syrup and whole eggs. Blitz until smooth, then add the ground almonds, polenta, baking powder and unrefined sugar (or 100g more maple syrup), and blend again until well combined.
Pour the mixture into a greased 20cm cake tin and bake in a 200C (180C fan)/390F/gas 6 oven for about 60 minutes, until the cake reaches a core temperature of 94C, or when a skewer inserted into the centre comes out clean.
Remove and leave to cool, then slice and serve as it is, or top with pomegranate seeds and/or pistachios, if using.
This is a very moist cake that can happily be eaten with no further accompaniment, but I like it with a big dollop of yoghurt, creme fraiche or double cream.