Preheat the oven to 180'C.
Sieve the flour and the baking powder though a fine sieve and zest the oranges.
Cream together the butter and the sugar until light and fluffy. When the mixture is at this stage, gradually add one egg at a time until they are all incorporated. Once all of the eggs are mixed in, gradually add the flour and the baking powder to the mixture. Finally add the polenta and the orange zest.
Spoon the mixture into silicon moulds or a lined baking tin and bake for 15 minutes.
If using a baking tin, cook the mixture for 30-35 minutes.
Place the sugar, water and rose water into a saucepan and mix well. Lightly crack the cardamom pods and add to the syrup.
Place the pan on a medium heat and keep stiring. Once all of the sugar has dissolved the syrup is ready.
Allow the syrup to cool before pouring over the cakes.
Serve whilst warm with a dollop of Greek yogurt.
«Place the polenta on a baking tray and toast it in the oven before adding it to the cake for more flavour.»