Heat oven to 160C/140C fan/gas 3.
Use a little of the butter to grease a
deep 23cm cake tin and line with baking
parchment. Mix the cherries and 50g of
the polenta, then set aside.
In a large bowl, combine the butter and
sugar with an electric whisk until pale and
fluffy. Add the eggs, one at a time, mixing
well between each addition. Add the
remaining polenta, the almonds, baking
powder, yogurt, orange blossom water,
orange juice and cherry mix, and stir
everything until just combined. Tip into
the tin, smooth the top and bake for 45 mins
or until a skewer comes out clean.
Meanwhile, make the syrup. Boil the
orange juice and sugar for a few mins until
the sugar has dissolved. Remove from the
heat, add the orange blossom water and
let cool. When the cake is done, remove
from the oven and pour over the syrup.
Leave to cool in the tin for 20 mins, then
transfer to a wire rack to cool completely.
To make the cherry icing, put the
cherries and icing sugar in a small food
processor and blend until smooth.
Drizzle all over the cake, then top with
whole cherries. Will keep for up to
5 days in a cake tin.