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1
Preheat oven to 350u00b0F. Grease a deep 8 inch-round cake pan and line base and side with 2 layers of parchment paper.
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2
Combine sugar and 1 2/3 cups water in a large frying pan. Stir over medium heat, without boiling, until sugar dissolves. Bring to a boil then simmer, without stirring, for 5 mins, or until syrup thickens slightly. Add orange slices and simmer gently for 7 mins, or until rind is tender, turning slices halfway through cooking time. Transfer orange slices to prepared pan to cover base, slightly overlapping each slice.
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3
Add 1/4 cup water to syrup in pan. Bring to a boil then reduce heat and simmer, without stirring, for 5 mins, or until syrup is a light honey color. Pour 2/3 of the hot syrup over orange slices in pan. Reserve remaining syrup.
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4
Beat butter, orange zest and brown sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Fold in flour, baking soda and cocoa powder. Fold in ground almonds, polenta, sour cream, orange juice and chocolate. Carefully spread mixture over oranges in prepared pan. Bake for 1 hour 15 mins. Let cake cool in pan for 15 mins then turn out onto a serving plate.
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5
Spoon reserved syrup over oranges.
