Nadiya Hussain served up orange blossom scented polenta cake with Rosemary, thyme and pistachios on Nadiya’s British Food Adventure.

The ingredients for the cake: 180ml mild olive oil, 220g caster sugar, 300g ground almonds, 3 large free-range eggs, lightly beaten, 4 mandarins, finely grated zest only, 3 tsp finely chopped fresh rosemary leaves, 3 tsp orange blossom water, 150g polenta and 1 tsp baking powder.

For the thyme and orange syrup: 4 mandarins, juice only, 4 tbsp orange blossom honey and 5 sprigs lemon thyme.

For the icing and decoration: 50g icing sugar, sifted, 7–8 tbsp pistachio or walnut oil and chopped pistachios, for decoration.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.