If you're looking for a cake that's equal parts zesty, juicy, and totally delicious, this is the one for you! It has all the perfect cake elements: a beautiful texture, amazing flavours, and a to-die-for syrup drizzled all over!
This cake is gluten free thanks to the polenta, which adds a beautiful moist texture which I just love. Decorate the top with thinly sliced oranges, and you've got a stunning dessert.
Preheat the oven to 170°C / 150°C Fan / Gas Mark 5. Line a 20cm round springform cake tin with greaseproof paper and set aside.
Place the butter in the mixing bowl. Blitz 30 Sec / Speed 5. Scrape down using spatula. Add the sugar, eggs, vanilla bean paste, ground almonds, polenta, orange zest, orange blossom water and baking powder then combine 40 Sec / Speed 5. You may have to pause halfway through and scrape the mixture down with a spatula to ensure the mixture is fully incorporated.
Pour the cake batter into the prepared tin and bake for 45-50 minutes until golden brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin for 30 minutes. Meanwhile, clean the mixing bowl.
To make the syrup, place the rosemary leaves, orange juice, orange blossom water and caster sugar in the mixing bowl. Cook 10 Min / 120°C / Speed 1 / No measuring cup.
The cake will now be cool but still be very fragile, so be careful when removing it from the tin. Turn the cake out onto a serving plate and poke holes all over the sponge with a skewer. Drizzle the syrup over the cake using a spoon until it is all used up and soaked in. Leave to cool and infuse for at least 3 hours before serving. It tastes even better the next day!