It’s citrus season and that means it’s time to enjoy those pink Cara Cara and maroon-colored Blood oranges. I came across this recipe last year while looking for a refined dinner party dessert. While polenta in a cake may sound unfamiliar, I think you will find it adds a nice texture and sturdiness to the cake against the orange caramel and whipped creme fraiche. I would recommend slicing the oranges using a mandoline on the thinnest setting that doesn’t butcher the flesh. As long as the oranges are sliced thin, you will enjoy eating the rind. Also, you can substitute whipping cream for the creme fraiche.