1. Preheat the oven to 350˚F (180°C). Grease a guglhopf tin and set aside.

2. In a large bowl mix the ground almonds with polenta, baking powder, baking soda and cornstarch and set aside. Divide the eggs – beat the egg whites in a clean bowl on high speed until stiff peaks form. Set aside stiff egg whites and egg yolks.

3. In a large bowl mix the butter with the cane sugar until light and fluffy. Add the egg yolks one after another and mix well in between. Add the Skyr (or Greek yogurt), the zest of the citrus fruits, the juices, and orange blossom water and mix well. If the butter starts to curdle  don’t worry – continue mixing. When everything is well combined, add the almond polenta mixture and mix in. Carefully fold in the stiff egg whites. Pour the batter into the tin and smooth out the top. Bake for 40-50 minutes. If the top gets too dark, cover with aluminum foil. Bake until a toothpick inserted in the center comes out clean. Take out of the oven and let cool down a bit on a wire rack.

4. While the cake is cooling down a bit, make the syrup by bringing the lemon juice and sugar in a small saucepan to a boil. Once the sugar has dissolved, let it boil for about one minute more, and then you’re done. Prick the top of the cake all over with a wooden skewer and pour the warm syrup over the cake and let cool completely in the tin.

5. Mix the confectioner’s sugar with 1-2 teaspoons of the lemon juice – you should get a thick glaze (add some more juice if too thick). Glaze the cooled cake, let dry a bit and then serve.