Place the water into a small pan and bring to a boil.

Add the polenta and beat with a wooden spoon as it begins to thicken.

Cook the polenta until it becomes very thick, 10 minutes or so.

Turn the heat off and cover the pan, allowing the polenta to steam and continue to soften.

In a large bowl, cream butter and sugar together for two minutes.

Add eggs, one at a time, mixing in each one well before adding the next.

Mix in the vanilla, orange blossom water and orange zest.

Add the cooked polenta and mix well.

In a separate bowl, stir together the AP flour, almond flour, baking powder and salt.

Add the flour mixture to the wet ingredients and beat until combined.

Pour the batter into the cake pan and place on the center rack of the oven.

Bake for one hour or until a wooden pick inserted into the center of the cake comes out clean.

Cool in the pan for 5 minutes and then invert onto a cake plate or serving platter.

Remove the parchment.

Place the jam in a small saucepan and heat until it becomes liquid.

Strain through a small sieve, and drizzle over the cake.

Use the back of a spoon or a small brush to distribute the glaze.