Preheat the oven to160C/325F. Beat the softened butter with the sugar till fluffy, add the eggs and continue beating for a minute. Then add the ground almonds, fine polenta, baking powder, salt, vanilla and buttermilk, mix till just combined. The batter will be heavy.
Transfer the batter to an 8 inch/20 cm greased cake pan, smooth the top and bake for 50-60 minutes. Take out of the one and let it cool in the pan for 30 minutes, then take out of the pan and cool completely on a wire rack.
Slice the peaches, then sprinkle 1 tbsp sugar and sweet Marsala wine or lemon juice over them, let the peaches macerate for 30 minutes to 1 hour.
Combine the whipping cream with icing sugar and vanilla, whip with an electric mixer until soft peaks form. Top the cake with whipped cream and peaches, then drizzle with honey.