Marcus Wareing's Almond, Olive Oil and Rosemary Cake

1. Preheat the oven to 180°C / 160°C fan / gas 4. Grease and line the base of a 23cm springform cake tin.
2. Put the eggs, sugar, lemon zest into a large bowl and whisk until pale, light, thick and creamy. The mixture should be at the ribbon stage where it leaves a ribbon trail on the surface when the whisk is lifted.
3. Slowly whisk in the lemon juice, oil and melted butter until combined. Don’t pour it all in, add a little at a time. 
4. In a separate bowl, mix together the almonds, polenta, flour and baking powder. Gently fold into the cake mixture to combine a little at a time. Fold in the chopped rosemary, chopped almonds, glace cherries and glace fruit to combine.
5. Pour into the prepared tin and bake for 40 - 45 minutes, or until golden brown and firm to the touch (cover with foil for the last 10 minutes if needed). When a skewer is inserted into the centre it should come out clean. Remove from the oven and allow it to cool. 
6. To make the glaze, put the orange juice, zest, caster sugar, chopped rosemary and honey into a small saucepan and bring to the boil. Reduce the heat and cook for around 6-8 minutes, until thickened and it coats the back of a spoon. 
7. Carefully remove the cake from the tin and transfer to a cake stand. Use a pastry brush to cover the cake in the warm orange glaze and decorate with glacé fruit, cherries, and whole almonds. 
8. Finish with the crystallised rosemary sprigs and drizzle with a little extra of the glaze to serve. 

** to make the crystallised rosemary sprigs – dip rosemary sprigs in the honey and orange glaze to coat – then dip in caster sugar to evenly cover. Sit on a wire rack and allow to dry (preferably overnight).