Place the oranges into a large saucepan and cover with water. Bring to the boil and simmer for 1 hour.

Preheat the oven to 160C/Gas Mark 3.

Grease and line a 20cm (8in) round cake tin.

Remove the oranges from the saucepan and chop them up roughly so that they fit into a food processor easily, removing any pips.

Place the oranges into a food processor and blitz until a smooth paste is formed.

In a large bowl, beat the eggs and sugar until pale and thick.

Gently combine with the blitzed orange.

Add the polenta, ground almonds, baking powder and Drambuie then mix thoroughly.

Pour the batter into the prepared cake tin.

Bake in the oven for 50-60 minutes or until an inserted cocktail stick comes out clean.

Remove from the oven and prick the surface all over with a cocktail stick or skewer.

Pour about 70ml of the reserved orange syrup over the surface of the cake.

Decorate with candied oranges.