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Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 20cm-diameter, deep, loose-based cake tin with a little butter. Or, if using a regular cake tin, line with baking paper.
Beat the butter and caster sugar together in a large mixing bowl until light in texture, then gradually beat in the eggs. Stir in the Greek-style yogurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing thoroughly.
Transfer to the cake tin and level the surface. Bake on the middle shelf of the oven for 55 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.
To decorate, put the orange blossom water into a saucepan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.