Preheat the oven to 180°C/160°C fan assisted.
Line a 6-inch cake tin with silicone-free baking paper.
Sift the polenta and flour together in a large mixing bowl.
Add the baking powder, salt and rosemary. Stir to combine.
Add the ground linseed to a small bowl with the warm water and stir. Set aside to gel, creating your ‘flax egg’.
Add the coconut sugar and coconut oil to a bowl and cream together. Add the flax egg and beat until smooth.
Add the wet mixture to the dry ingredients along with the vanilla extract and fold together.
Add the orange zest and juice and beat together until smooth.
Slowly drizzle the almond milk into the bowl, a little at a time, beating together as you go. If the mixture looks a little dry you can add more almond milk as required until you have a smooth cake batter.
Spoon the batter into the lined cake tin. Transfer to the oven and bake for 30-40 minutes until golden and a skewer comes out clean.
Whilst the cake is baking, whisk together the drizzle ingredients.
Remove the cooked cake from the oven and leave to cool a little.
Skewer random holes through the surface of the cake whilst still warm, then pour the drizzle mixture over the top.