Bring a pot of water to a boil over medium-high heat

Add <quantity>2</quantity> oranges and boil them for at least 2h, until a spoon can easily pierce their skin

Transfer the oranges to a tall container. Blend on high speed with a hand blender until a smooth purée is formed

Line the base of a <quantity>24<unit>cm</unit></quantity> diameter cake pan or baking ring with aluminum foil. Grease the bottom and sides with butter

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Add <quantity>250<unit>g</unit></quantity> of sugar and <quantity>250<unit>g</unit></quantity> of softened butter to the bowl of a stand mixer. Fit with a whisk attachment

Whisk on medium-high speed until pale and fluffy. Scrape down the sides of the bowl to evenly whisk the cream

Reduce the speed to medium. Add <quantity>4</quantity> eggs, 1 at a time. Continue whisking until combined

Turn off the mixer and add <quantity>200<unit>g</unit></quantity> of all-purpose flour and <quantity>2<unit>tsp</unit></quantity> of baking powder

Add <quantity>140<unit>g</unit></quantity> of polenta cornmeal and <quantity>½<unit>tsp</unit></quantity> of salt. Mix on slow speed just until all the ingredients are combined

Add <quantity>250<unit>g</unit></quantity> of the orange purée and mix to combine

Pour the batter into the greased pan and evenly spread its surface

Bake for 30m-40m minutes until a cake tester comes out clean and the cake is golden. Let it cool down to room temperature

Juice <quantity>3</quantity> oranges

Strain the juice into a saucepan

Add <quantity>150<unit>g</unit></quantity> of sugar and stir to combine

Simmer over medium heat until it is reduced by half and has the consistency of a light syrup

Poke holes throughout the cake with a fork

Pour the warm glaze over the cake and spread it with a spoon. Let the cake sit for 5m to absorb the liquid

Unmold the cake and garnish it with the zest of <quantity>1</quantity> orange. The orange cake is ready

Enjoy it with a warm cup of coffee or tea!