• Preheat oven to 350 °F.
• Line a 9 inch spring form cake pan with parchment paper.
• Spray with non-stick spray.

Prepare the Oranges

• Zest the three oranges before slicing them. Set zest aside.
• Slice each citrus fruit ½ inch thick. Using a paring knife, carefully cut off the skin from each citrus slice
• Set Oranges Slices aside

Make the Batter

• Combine polenta, flour, salt and baking powder in a large bowl and whisk together, and set aside.
• In the work bowl of a stand mixer, add oil, and sugar and beat until light and fluffy
• Add the eggs, one at a time, and beat until each is fully incorporated before adding the next
• Add the orange juice and orange zest and beat until fully incorporated
• Scrape down the sides of the work bowl, and then add about 1/3 of the dry ingredients to the wet ingredients and beat until incorporated
• Add about 1/2 of the ricotta and beat until incorporated.
• Alternate between folding the flour mixture and ricotta into the wet ingredients until everything is incorporated.

Assemble the Cake

• Place ½ a cup of granulated sugar and ¼ cup of water in a glass measuring cup.
• Microwave on high for 30 seconds, then remove and whisk vigorously with a fork or small whisk.
• If all the sugar isn’t fully dissolved, microwave for an additional 15 seconds and whisk again.
• Pour half the liquid into the bottom of the pan.
• Arrange orange slices, slightly overlapping, on the bottom of the pan to cover it.
• Pour remaining syrup over the top of the oranges
• Carefully spoon the batter into the cake pan, careful not to move the orange slices too much. Spread batter evenly.
• Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
• To remove cake from the pan, loosen the side of the pan and gently remove the sides.
• Carefully pull away the parchment ring around the cake.
• Place a serving plate or cake stand over the cake pan and carefully i flip the cake in a smooth, quick motion.
• Allow the cake to cool for another 15 minutes.