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1.
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To make Tangerine Syrup: Combine fresh tangerine juice and 3 Tbs.
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sugar in bowl until sugar dissolves.
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Set aside.
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2.
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To make Cake: Preheat oven to 350 F. Spread slivered almonds on baking sheet and toast in oven 7 minutes, or until browned.
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Chop fine, and set aside.
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3.
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Coat 9-inch springform pan with cooking spray.
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Combine flour, cornmeal, rosemary, tangerine zest, baking powder, baking soda, salt, and chopped almonds in bowl.
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Set aside.
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Beat sugar and butter with electric mixer until creamy.
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Beat in eggs one at a time, then sour cream.
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Beat in flour mixture until smooth.
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Spread in prepared pan, and bake 1 hour, or until toothpick inserted in center comes out clean.
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Cool 5 minutes.
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Unmold, and invert on wire rack.
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4.
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Poke holes all over top of cake with wooden skewer while still hot.
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Brush top and sides of cake with Tangerine Syrup until all syrup is absorbed.
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Cool.
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5.
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To make Glaze: Blanch rosemary leaves 1 minute in boiling water.
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Drain, refresh under cold water, and pat dry.
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Whisk together remaining ingredients in bowl.
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Arrange rosemary leaves over top of cake.
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Spread Tangerine Glaze on top of cake with spatula.
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Let stand 2 hours before serving.
