1. Start with the sugar syrup. Add cane sugar and water to a small saucepan and bring to a boil. Let the mixture simmer until the sugar has dissolved completely, and you got a slightly thickened syrup – takes 1-2 minutes. Remove from the heat and let cool down a bit while preparing the batter for the cake.

2. Preheat the oven to 350°F (180°C). Line a 9.4 inches (24cm) springform tin with baking parchment and lightly grease the sides. Set aside.

3. Add the ground almonds, polenta, cornstarch, and baking powder to a bowl and mix to combine. Set aside. Separate the eggs. Whisk the egg whites until stiff peaks form and keep the egg yolks ready for the batter. Wash and dry the oranges and cut into thin slices. Set aside.

4. Add butter and sugar to the bowl of a food processor and mix until very light and fluffy. Add the egg yolks one after another and mix well after each addition. Next, add the Skyr, lemon and orange zest, orange blossom water, lemon and orange juice, as well as vanilla extract and mix to combine. Depending on the temperature of the ingredients, the mixture might look a bit curdled, but that is ok. Add the almond mixture and stir in – just until combined. Gradually add the whisked egg whites and fold in.

5. Pour the slightly cooled sugar syrup into the prepared springform tin and distribute on the bottom of the tin. Arrange the orange slices in a fan pattern (or any other way) on the syrup – you want the bottom to be covered completely. Transfer the batter to the tin and spread evenly on top of the oranges. Be careful and try not to move the orange slices. Smooth out the top and bake the cake in the center of the oven for about 60-65 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the cake gets a little dark towards the end of the baking time, simply cover it with a piece of aluminum foil or baking parchment.

6. Remove the cake from the oven and let cool down a bit. Use a knife to loosen the cake from the tin, then remove the sides of the springform tin. Place a serving plate on top of the cake and flip it upside down. Remove the base of the tin and carefully peel off the baking paper. Let the cake cool down completely. Sprinkle with some chopped pistachios before serving (optional).