Polenta Revani Syrup Cake — Everyday Gourmet

Ingredients

• 125g unsalted butter, softened
• 230g (1 cup) caster sugar
• 3 eggs, at room temperature, separated
• 250g (1 cup) Greek yoghurt
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 150g (1 cup) polenta
• 130g (1 cup) gluten-free self-raising flour
• 2 tsp gluten-free baking powder
• ½ tsp bicarbonate of soda
• 20 blanched almonds
• 345g (1½ cups) caster sugar
• Juice of 1 small lemon
• 5 cm strip of lemon rind
• 2 tsp orange blossom water (optional)