Afraid I only took the photo of the whole cake, other photos so out of focus that I can’t really use them. It has equal quantities of butter and sugar (225g) beaten until light and fluffy along with a zest of an orange. Then beat in 225g ground almonds, followed by 3 large eggs (individually, incorporate well, then add the next egg), 125g polenta, large pinch of salt and 1 teaspoon of baking powder. Bake in a lined springform tin at 170 degrees C for 45-50 minutes. Separately, mix juice of an orange with 3-4 teaspoons of honey then prick holes in the cake and pour honey and orange mix when the cake comes out of the oven and leave to cool in the tin. Serve with a spoonful (large) of creme fraiche.