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Preheat the oven to 150 oC
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Grease and line a springform 9" cake tin
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Drizzle the golden syrup over the base of the cake tin
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Peel the skin off two of the oranges
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Finely slice the oranges removing any pips
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Arrange the orange slices over the golden syrup
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Zest and juice the remaining orange
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Beat together the caster sugar and dairy free spread until light and fluffy
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Beat in the three eggs individually
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Stir in the gluten free flour, polenta and baking powder
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Stir in the orange juice and zest
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Pour the cake batter over the orange slices
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Bake for 45 minutes
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Leave to cool in the tin for 10 minutes then invert onto a heat proof plate
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Preheat the grill to high
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Place the cake under the grill for a couple of minutes to crispin the top
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Dust the top of the cake with a little extra nutmeg
