Heat oven to 160C/140C fan/gas 3.
Great a 23cm cake tin and line with baking parchment.
In a large bowl, combine the yoghurt, sugar and mix with an electric whisk.
Add the eggs, one at a time, mixing well between each addition.
Add the polenta, almonds, baking powder, cherries and orange blossom water.
Stir until fully combined,
Pour into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
When the cake is fully cooked, remove from the oven and transfer to a wire rack to cool completely.
Put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries.