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Grease a baking tin, then distribute the brown sugar evenly across the bottom of the tin.
Roughly chop up the nuts. If you use a food-processor for this, make sure to not process the nuts into a powder! Set aside for now.
In a mixer-bowl, mix the wet ingredients: oil, sugar and eggs.
In a separate bowl, combine the polenta, flour and baking powder. Add this, a bit at a time, to the wet ingredients.
Finally add the orange juice. Mix until everything is well combined.
By hand, stir the chopped nuts through the batter. Then pour the batter into the baking tin.
Bake in a pre-heated oven at 180°C (350°F) for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
After taking your cake out of the oven, place onto a wire rack for about 10 minutes. Then remove the mould, by putting a plate upside-down on the cake and then turning the cake over.
Serve the cake with the brown sugar layer facing up.