• Preheat your oven to 350°F and grease a 8-inch round cake pan. Line the bottom of the cake pan with parchment paper.

Mix Dry Ingredients

• In a medium bowl, whisk together the polenta, almond flour, baking powder, cardamom until combined.

Make The Batter

• In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add the egg yolks one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed. Reserve the egg whites in a separate bowl. #Note-1
• Add the dry ingredients gradually to the batter until they are fully combined. Start by adding half of the dry ingredients and beat until just combined. Then, add the other half and repeat the process. It is important not to overbeat the batter.
• Gently fold in vanilla and zest of 2 oranges.
• In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain. Batter is thick in this recipe.

Baking Polenta Cake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan.

Prepare the Orange Glaze

• In a small saucepan, combine the honey, and orange juice. Cook over medium heat, stirring constantly, until the mixture starts to boil.
• Reduce the heat to low and let the mixture simmer for about 5-7 minutes until it is reduced by half and thickens into a glaze consistency. Stir occasionally to prevent burning. The glaze is still liquidy, not too thick.
• Remove the glaze from the heat and let it cool slightly.

Pour Glaze over the Cake

• Use a knife to scrape around the sides of the pan to loosen the cake. Invert the cake onto a plate and then back onto a serving plate so that the top is facing upwards. Use a skewer or toothpick to poke holes all over the top of the cake. Pour approximately half of the syrup onto the cake and allow it to be absorbed. Optional: Sprinkle orange zest on top for decoration, as well as chopped pistachios.
• Allow the glaze to set for a few minutes before serving. You can serve it with whipped cream, ice cream and drizzle of remaining glaze.