Orange and rosemary polenta cake

Method

1. Grease and base-line a 23cm springform cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, then halve and remove the pips.
2. Preheat the oven to 180°C/fan160°C/ gas 4. Whizz the orange halves (with the skin) to a purée in a food processor. Beat in the eggs, polenta, almonds, sugar and rosemary.
3. Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.
4. For the drizzle, dissolve the sugar in 100ml hot water in a pan. Boil for 5 minutes but don’t let it colour. Remove from the heat and cool briefly. Add the liqueur, rosemary and zest.
5. Cool the cake in the tin, then turn out and drizzle with the syrup.