2 oranges or tangelos
1 1/2 c pitted dates, soaked in water while the oranges cook
6 tbsp ground flaxseed mixed with 15 tbsp water
1 c ground almonds
1/2 c fine polenta
1 tsp baking powder

Icing:
3/4 c cashews, soaked overnight or for 30 min in boiling water
3 tbsp brown rice syrup or maple syrup
1 tbsp orange zest
3 tbsp orange juice
1 tsp orange extract
1/2 tsp vanilla extract
3 tbsp melted coconut oil

Put oranges in a small saucepan, cover with water and boil for 2 hours. Add more water if it boils out. 

Put the dates in a small bowl and cover with just enough water to let soak while the oranges are cooking.

Preheat the oven to 160C and line a 22 cm cake tin with baking paper.

Drain any excess water from the oranges and then put them in a food processor or blender.

Add soaked dates (keep the water in case you need to thin the mixture), flaxseed 'eggs', almonds, polenta and baking powder. Blitz until you have a creamy batter. Add the date liquid if the mixture is too thick.

Pour into the cake tin and bake for around 40 min until cooked through. Leave in the tin to cool then turn out onto your serving plate.

To make the icing, drain the cashews and put them in a blender or food processor with the rest of the ingredients except the coconut oil. Blitz until Add the coconut oil and blitz thoroughly until smooth. 

Transfer to a bowl and chill in the fridge until firm, about an hour. You can also freeze the icing. Ice your cake when the frosting is ready to spread.