Pre-heat oven to 180C/160C Fan/350F

Grease a 23cm/19" springform cake pan and line the base with greaseproof paper.

Place one orange in a saucepan and cover with water. Bring to a boil and boil until the orange is completely soft. Allow to cool then wizz the orange in a blender or food processor.

In a bowl beat the sugar and butter until light and fluffy.

In a separate bowl mix the polenta, baking powder, almonds and flour.

To the butter-sugar mixture add the eggs one at a time alternating with the dry mixture.

Add the orange zest.

Add the wizzed orange

Pour into the prepared cake pan.

Bake 40-45 minutes until golden brown on top and a skewer inserted into the middle comes out clean.

Make small holes in the top of the cake.

Make a syrup of the juice from the two oranges and the icing sugar.

Slowly pour the syrup over the top of the cake.

Allow the cake to cool completely in the cake pan and then release the spring and remove from the pan.

Serve with ice cream on the side.