Step 1

Preheat the oven to 160°C. Lightly grease and line the base and sides of a 20cm springform cake pan with baking paper

Step 2

Beat butter and sugar in a large bowl until thick and pale (don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked). Add eggs, 1 at a time, beating well after each addition, then stir in vanilla essence. Combine almond meal, polenta, orange zest, orange blossom water and baking powder in a small bowl, then stir into the butter mixture. Pour into pan and bake for 50 minutes or until golden and the cake is coming away slightly from the sides. Remove from oven, cool for 10 minutes in pan, then turn out onto a plate (this cake is very fragile, remove carefully).

Step 3

Meanwhile, to make syrup, combine all ingredients in a saucepan over medium-low heat. Cook for 10 minutes or until reduced and slightly thickened. Strain, discarding solids. Set aside to cool.

Step 4

Prick the cake all over with a skewer, then brush generously with the syrup. Serve sliced with a dollop of creme fraiche and an extra drizzle of syrup.