Step 1

Preheat the oven to 350 F / 180 C.

Step 2

Line an 8-inch round cake pan with parchment paper and spray it lightly with nonstick cooking spray.

Step 3

In a standing mixer, beat the butter and sugar on high until light and fluffy. Add the almond flour to the mixer and beat on low until just combined.

Step 4

Add the eggs one at a time, mixing on low between each egg. Add vanilla, orange juice and zest and mix on low until evenly combined. The batter will be lumpy.

Step 5

In a separate small bowl, whisk together the polenta, baking powder, and ground cardamom. Add these ingredients to the batter and mix on low just until no dry spots remain.

Step 6

Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, and then reduce the oven's heat to 320 degrees F (160 degrees C) and bake for another 25 -30 minutes or until the cake is firm and deep golden brown on top.

Step 7

To make the syrup, squeeze the lemon and orange juices into a stainless steel saucepan, bring to a boil and add the honey, stirring to combine. Keep the liquid boiling until it has formed a thin syrup (4-5 minutes).

Step 8

Using a bamboo skewer, poke holes into the top of the cake (still warm and in its pan) with a skewer then spoon the hot citrus syrup evenly over the top. Leave in the pan until completely cool and then invert the pan over a plate or cutting board to remove the cake.

Step 9

Cake can be refrigerated for up to 4 days.