Grease a standard loaf pan, and preheat the oven to 325 F.
Using an electric mixer on its lowest speed, beat the eggs in a large mixing bowl, adding the eggs one at a time, and beating for a total of about two min. Pour the sugar into the beaten eggs and continue to mix on low, another 30 seconds – 1 min, then slowly add the olive oil.
Turn the mixer off and, using a wooden spoon, gently mix in the fennel pollen. Set liquid batter bowl aside.
In a separate bowl, combine together the dry ingredients: the flour, salt and baking powder.
Using the wooden spoon again, fold the flour mixture into the egg-oil-fennel pollen mixture, until the batter is just combined.
Gently pour batter into the prepared loaf pan and bake about 45 min, or until a knife inserted into the center of the pan comes out clean.
Remove cake to a cooling rack and allow to cool 10 – 15 min before removing from the loaf pan. Eat warm or at room temperature – but eat it soon! This cake tastes best when it is fresh.