125 grams of confectioners sugar for glaze plus more for garnish
juice of 1 large seedless orange for glaze
PREHEAT OVEN TO 350F
PREPARE A 8-9 INCH CAKE TIN, PLACING A PARCHMENT ROUND IN THE BOTTOM AND BUTTERING THE SIDES
IN A LARGE BOWL USE A SPATULA OR WOODEN SPOON TO combine THE BUTTER WITH THE honey
ADD IN THE EGGS AND MIX UNTIL INCORPORATED
ADD IN THE ZEST AND JUICE AND MIX TO COMBINE
TUMBLE IN THE ALMOND FLOUR, POLENTA, BAKING POWDER AND SALT - MIX UNTIL WELL COMBINED
SCRAP THE BATTER INTO THE PREPARED TIN AND PLACE IN THE PREHEATED OVEN
BAKE FOR 30-35 MINUTES, ROTATING HALFWAY. CHECK FOR DONENESS WITH A BAMBOO SKEWER
ALLOW TO COOL FOR 5 MINUTES
WHILE COOLING, PREPARE THE GLAZE BY WHISKING THE CONFECTIONERS SUGAR WITH THE JUICE OF THE REMAINING ORANGE. THE GLAZE SHOULD BE THIN AND POURABLE, ADD MORE LIQUID IF NEEDED (ORANGE JUICE, WATER, GRAND MARNIER, ETC)
USE A BAMBOO SKEWER TO POKE SEVERAL HOLES IN THE TOP OF THE CAKE
POUR THE THIN GLAZE OVER THE TOP AND SPREAD EVENLY
TO SERVE, SLICE THE CAKE AND TOP WITH SOME FRESH WHIPPED CREAM - FLAVOURED WITH AMARETTO OR GRAND MARNIER (IF DESIRED) AND A FRESH GRATING OF ORANGE ZEST AND/OR SOME FRESH SPRIGS OF honeyed ROSEMARY
DELICIOUS SERVED WARM OR EVEN BETTER THE NEXT MORNING WITH AN ESPRESSO OR CUP OF TEA
