Set oven to 170C degrees and line/grease a 9 inch cake tin with baking parchment
Mix wet ingredients (olive oil, maple syrup, eggs, vanilla extract, orange blossom water, lemon zest, and salt) into a large bowl until combined
Stir in dry ingredients (ground almonds, polenta, bicarbonate of soda, and baking powder) until well mixed
Scrape mixture into cake tin and place into the middle of the oven for 38-40 minutes or until the top is golden and a skewer comes out fairly clean
While the cake bakes, make the quick syrup by mixing lemon juice, vanilla extract, and maple syrup together in a bowl
Stir almond flakes and pine nuts through the syrup
Pour syrup over the hot cake and leave to soak through
Serve warm or at room temperature with yoghurt or crème fraîche
