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1
make the cake Preheat the oven to 350.
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2
Butter an 10-inch springform pan.
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3
make the cake Spread the almonds on a rimmed baking sheet and bake for about 4 minutes, until they are slightly fragrant.
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4
Let the almonds cool completely, then coarsely chop them.
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5
In a food processor, pulse the almonds until they are finely ground but not pasty.
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6
make the cake In a large bowl, whisk together the ground almonds, flour, polenta, baking powder, rosemary, lemon zest and salt.
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7
In the bowl of a standing electric mixer fitted with the whisk, combine the eggs and sugar and beat at medium-high speed until tripled in volume, 10 minutes.
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8
With the mixer at low speed, add the creme fraiche, then drizzle in the melted butter just until incorporated.
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9
Using a rubber spatula, gently fold the egg mixture into the dry ingredients in 3 batches.
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10
Scrape the batter into the prepared pan and bake for about 30 minutes, until a paring knife inserted in the center of the cake comes out clean.
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11
meanwhile, make the syrup In a small saucepan, combine the water, sugar and lemon juice and boil for 3 minutes.
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12
Let cool.
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13
meanwhile, make the syrup Set the hot cake on a rimmed baking sheet and pour the syrup evenly over it.
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14
Let the cake cool completely.
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15
Remove the side and bottom of the pan and transfer the almond cake to a platter.
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16
make the glaze In a medium bowl, whisk together the confectioners sugar, creme fraiche and lemon juice until smooth.
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17
Spread the glaze all over the top of the cake.
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18
Let stand until the glaze sets slightly, then cut into wedges and serve.
