Add 1/2 tsp of saffron threads and 2 tbsp of orange juice to a saucepan and bring to a gentle simmer. Leave to cool and infuse on the side.
In a large mixing bowl, whisk the eggs and sugar until pale and slightly fluffy.

Slowly pour in the rapeseed oil in a continuous stream while whisking.

In a separate bowl, combine the flour, fine polenta, baking powder and salt. Add this in 2-3 additions to the wet ingredients, whisking until smooth.

Stir the saffron infusion and 1 tbsp of honey into the batter. Pour the mixture into the prepared baking tin and bake for 45-50 minutes until a skewer comes out clean when inserted. You may need to cover with tinfoil for the last 15 minutes of baking if the top of the cake starts to look particularly dark.

Add the glaze ingredients (2 tbsp honey, 2 tbsp orange juice and a few saffron threads) to the same saucepan you used earlier. Gently heat to dissolve the sugar.

Leave the cake to cool slightly on a wire rack before brushing with the glaze. Then slice and serve with a spoonful of Crème fraiche and a drizzle of honey.