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Preheat the oven to 160°C, gas mark 3. Grease and line a 24cm cake tin with baking parchment.
Whisk together the eggs and sugar until light and fluffy, then fold in the lemons zest, juice, olive oil, and melted butter.
In a separate bowl, combine the ground almonds, polenta, flour, baking powder, rosemary, chopped almonds, glazed cherries, and glazed fruits.
Fold the dry ingredients into the egg mixture, then pour the batter into the prepared cake tin.
Bake for about 1 hour or until a skewer inserted into the center comes out clean.
Meanwhile, make the syrup by boiling the orange juice and zest with caster sugar, rosemary, and honey until syrupy.
Pierce the warm cake all over with a skewer and pour the hot syrup over the top. Allow the cake to cool in the tin before removing.
Once cooled, decorate the cake with glazed fruit, cherries, whole almonds, and crystallized rosemary sprigs.