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Zest the three oranges and set aside the zest. Thinly slice two of the three oranges for decoration. To slice the oranges, with a sharp knife, slice the ends off the orange to expose the flesh. Stand the orange on one end, and vertically slice from the top working downwards to remove the peel and white pith. Work your way around the orange to remove all of the peel and any pith. Stand the orange on its side and slice rounds of orange as thinly as possible. Repeat with a second orange, set the slices aside. Cut the third orange in half and juice, set the juice aside.
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Prepare the barbecue for indirect cooking over medium-low heat (as close to 180°C as possible). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.
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In a large bowl of a stand mixer or using handheld beaters, beat together the butter, sugar and vanilla until pale and creamy. Add the eggs, almond meal, polenta, baking powder, orange juice and zest from step one. Beat the mixture for a further 30 seconds to combine.
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Grease a large Weber frying pan, large Weber casserole dish or a 23cm by 30cm cake tin with cooking oil spray. Line with a sheet of baking paper. Lay the slices of orange in the pan, in a single layer. Pour the cake batter into the pan.
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Bake the cake over indirect medium-low heat, with the lid closed, until the edges have turned golden and started to shrink away from the pan, about 40 to 50 minutes. The cake will still seem very soft and not quite set, as it cools it will firm up. Remove the cake from the barbecue. Cool for 5 minutes, before turning out onto a cooling rack to cool completely.
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To make the passionfruit drizzle: In a small bowl, combine the pulp from three passionfruit, the juice and zest from one orange and the icing mixture
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Serve the cake with the passionfruit drizzle and crème fraiche.
