Preheat oven to 160°C (140°C fan) or gas mark 3 (320°F for gas mark 2½). Line a 23 cm round cake tin with baking parchment or grease an 8-inch/20 cm springform pan.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
In a separate bowl, combine ground almonds, polenta, and baking powder. If using, add vanilla extract and orange blossom water. Mix dry ingredients into the butter mixture, then fold in orange zest and juice.
Pour batter into the prepared tin, spreading evenly. Bake for approximately 40-50 minutes, or until a skewer inserted in the center comes out clean.
Remove from oven and let cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Heat reserved orange juice and sugar (or honey) in a saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened. Let cool, then drizzle over the cooled cake.
Poke small holes in the cake with a skewer to allow glaze absorption. Garnish with additional orange zest, cardamom pods, or pistachios if desired. Serve with crème fraîche, yogurt, or lemon ice cream.