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Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
Eggs: working one at a time crack the eggs into a small jug and use a mini whisk to whisk them together.
Oranges: use a microplane zester to zest the 3 oranges, then slice one of the them in half and juice it.
Butter: place the butter into a large mixing bowl and use electric beaters to beat. Then slowly pour in the sugar and continue to beat until the sugar has dissolved in the egg mixture.
Combine: add the orange zest followed by almond flour to the wet mixture and stir to combine. Next add the whisked eggs to the bowl and use a spoon to stir and combine. Then add the polenta and the baking powder and stir again to combine.
Oven bake: transfer the wet cake mixture into the lined cake tin and bake for 40 mins. You will notice the edges of the cake turn a light golden brown. You can use a skewer inserted into the centre of the cake to test if it is done. Note 7
To serve: use oven mitts to remove the cake from the oven and place it onto a heatproof surface. Once it has cooled remove the cake from the tin and discard the baking paper. Then use a small sifter to dust the icing sugar over the top of the cake to decorate it. Once done sprinkle the orange zest over the top also. Use a knife to slice the cake into pieces, transfer onto plates and provide spoons.